Recepie Source:- yummytummy.com
Kala Channa-2 cups dried
Shallots / Sambar Onion / Chinna Ulli- 10
Tamarind- 1 small lemon size mixed with water.
Dried Turkey Berry / Chundaikai-2 tblspn(optional)
Dried Cluster Beans / Kothavarangai -15(optional)
Gingelly Oil / Oil- ¼ cup
Salt to taste
Curry leaves-a handful
For Roasting and Grinding:
Dry Red chilli-7
Coriander seeds or Coriander powder-3 tblspn
Soak Channa over night..Take this in pressure cooker and add in 5 cups of water..Season with salt and pressure cook for 3 whistles and simmer for 30-40 mins...Turn off the flame and let the pressure go all by itself..Open the pressure cooker and check whether the channa is cooked..It should be very soft when pressed..Set this aside..
Heat oil in a kadai..Add in dry red chilli and fry for 1 min..Now add in coconut and fry this till it get golden brown..It should take around 10 mins.Now turn off the flame and add in coriander powder and mix well..Let this cool down.Now blend this into a smooth paste by adding some water.
Heat oil in a kadai and add vadakam,turkey berry,cluster beans and fry for 2 mins.
Add in shallots and fry for a min..Now add in cooked channa and mix well..
Add in the ground masala and mix well..Add in tamarind water and mix well
Pour in required amount of water and bring that to boil..Season with salt and mix well..
Cover it and simmer for 20-25 mins or until oil separates from the mixture..
Now fry some curry leaves in oil and pour that in..
Serve hot with rice..