Kadala Curry~Black Channa Curry

Ingredients:

1cup kadala/ black channa

1/2tsp salt

1/4tsp turmeric powder

2cups water

4tbs grated coconut; fresh or dried

6 dried red chillies or to taste ( I like to use a mix of the spicy ones and the kashmiri chillies which give more colour and are less spicy; 3 of each)

1 big onion; finely chopped

1 big tomato; finely chopped

salt to taste

1tbs ginger-garlic paste

2 & 1/2tsp coriander powder

1tsp garam masala

1/4tsp turmeric powder

1sprig curry leaves

2tbs oil

1tsp mustard seeds

2 dried red chillies, broken

Method:

Pressure cook the channa adding salt, turmeric and water for 2 whistles and on low for 10-15mins.

Roast the coconut and red chillies on low flame till the coconut is a dark gold in colour.

In the same pan, heat 1tsp oil and saute 1/2 the onions till golden. Cool and grind to a smooth paste along with coconut and chillies using a little water.

Heat the remaining oil in a kadhai and add mustard seeds and the broken red chillies. When they splutter add the onions and fry till brown. Add the tomatoes, ginger-garlic paste and salt and fry till soft and pulpy. Add the masalas and the ground paste. Mix well and fry on medium flame till the oil separates, 3-4mins, stirring frequently to avoid sticking.

Add the channa along with the water in which it was cooked. Mix well and add more water if necessary for desired gravy thickness. Add the curry leaves.

Bring to a boil and check the salt. Cover and cook for 5mins on medium flame till all the flavours blend together.

Serve with rotis, dosas or with puttu.

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This is my entry to "JFI CHICKPEAS" event hosted by MS of Sometime Foodie.