Black Channa Curry

Makes : 4 serves

Ingredients:

Black Channa – 2 cups

Onion – 1 big sized (finely chopped)

Tomatoes – 2 mid sized (finely chopped)

Ginger garlic paste – 1 teaspoon

Coriander leaves -2 teaspoons (finely chopped)

Powders:

Chilli powder – 1 teaspoon

Corrinader powder – 2 teaspoons

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Tempering:

Oil – 2 teaspoons

Cumin seeds – 1 teapsoon

Method:

  1. Soak black channa overnight (preferably at least 6 to 8 hours).
  2. Pressure cook for 4 to 5 whistles (as this one is hard to cook).
  3. Heat oil in a non-stick deep pan and add tempering & ginger garlic paste and fry till golden brown.
  4. Add chopped onions, powders and sauté until golden brown.
  5. Add chopped tomatoes and salt, sauté until ingredients melt and blend.
  6. Mash the boiled channa coarsely.
  7. Add boiled channa along with the water allow to cook for 5 to 8 minutes on low flame.
  8. Add chopped corrinader leaves and serve hot with rice/rotis.