Ingredients:
- Black Chickpeas - 3/4 cup
- Onion -1 cup
- Small Onion - 5
- Tomatoes - 2 medium sized chopped roughly
- Ginger-garlic paste - 1 tblsp
- Green chilies - 2
- Red Chilli powder 1 tsp
- Coriander powder - 1tsp
- Garam masala powder - 1/2 tsp
- Oil - 1 tsp
- Salt - to taste
- Coconut pieces - 2 tblsp
To roast and grind:
Grated coconut - ¾ cup
Small onion - 2 sliced
Coriander powder- 1½ tbsp
Fennel seeds - ¼ tsp
Cinnamon stick - 1/4 piece
Red Chillies - 2
Coriander seeds -1 tbsp
To Temper:
- Mustard seeds - 1 tsp
- Oil
- Curry leaves - a spring
Method:
Soak the dal overnight and cook in a pressure cooker till soft adding ¼ tsp turmeric powder and salt. Drain the water and save it for making gravy.
Finally add coriander powder ,saute for a min and switch off. Grind to a fine paste. keep aside.
In the same pan lightly roast the coconut pieces with very little oil. This gives a nice flavour to the curry.
Preparing the gravy:
Heat oil in a pan, add ginger garlic paste and slit green chillies. Once the raw smell goes off,add the onion and tomatoes.
Then add the cooked kadala along with the water. Add the ground coconut paste,coriander powder,turmeric powder,garam masala powder and salt and cook for a few minutes. Add also the fried coconut pieces.
Heat 2 tsp of oil, add mustard seeds and curry leaves or coriander leaves and add to the gravy. Serve hot with puttu or appam or even with chapati or dosa.
RECEPIE SUMMARY:
•Black Channa - 3/4 cup
•Onion -1 cup
•Small Onion - 5
•Tomatoes - 2 medium sized chopped roughly
•Ginger-garlic paste - 1 tblsp
•Green chilies - 2
•Red Chilli powder 1 tsp
•Coriander powder - 1tsp
•Garam masala powder - 1/2 tsp
•Oil - 1 tsp
•Salt - to taste
•Coconut pieces - 2 tblsp
To roast and grind:
•Small onion - 2 sliced
•Coriander powder- 1½ tbsp
•Fennel seeds - ¼ tsp
•Cinnamon stick - 1/4 piece
•Red Chillies - 2
•Coriander seeds -1 tbsp
To Temper:
•Oil - 2 tsp
•Mustard seeds - 1 tsp
•Curry leaves - a spring
Method:
- Soak the dal overnight and cook in a pressure cooker till soft adding ¼ tsp turmeric powder and salt. Drain the water and save it for making gravy.
- In a pan, dry roast the spices (listed under roast and grind ) coconut,onion ,1/4 tsp fennel seeds, 1/4 inch cinnamon, 2 cloves, 2 red chilies,1 tblsp coriander seeds just a light roasting. don't over do.
-
Preparing the gravy:
- Heat oil in a pan, add ginger garlic paste and slit green chillies. Once the raw smell goes off,add the onion and tomatoes.
- Then add the cooked kadala along with the water. Add the ground coconut paste,coriander powder,turmeric powder,garam masala powder and salt and cook for a few minutes. Add also the fried coconut pieces.
- Heat 2 tsp of oil, add mustard seeds and curry leaves and add to the gravy. Serve hot with puttu or appam or even with chapati or dosa.