Kadala Curry

Ingredients:-

Kadala (Whiten Channa) – 1 cup(soaked in water overnight atleast for 8 hours)
Shallots(Chinna Vengayam) – a handful
Turmeric powder – 1/2 tsp
Salt - to taste

To roast and grind:

Grated Coconut – 2 Tbsp
Shallots(Chinna Vengayam) – 6 cut into half
Coriander Seeds – 1 tbsp
Dried Red Chilies – 2
Cinnamon – a small piece
Cloves - 2
Bay Leaf - half a Leaf
Tomato - 1
Porikadala - 1/2 a cup

To temper:

Coconut Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Curry leaves –few
Thinly Sliced Onion - 1

Method:-

• Pressure cook channa with water(till immersing level) until soft,don't drain water... keep aside

• Heat a pan , dry roast all the ingredients listed under 'to roast and grind' till slightly golden brown.

                          

• Transfer to a mixer and grind it to a fine paste, Set aside. 

                                     

• Heat oil in a kadai - add the items listed under 'to temper'.  
• Add shallots and fry till golden brown then add tomato and saute till mushy and raw smell leaves. 
• Add the coconut paste along with red chilli powder and coriander powder.Add required salt.  
• Mix well , saute for 3mins then add cooked Channa along with water.Allow it to boil.  
• Once the curry is thick and oil starts separating and required curry stage is reached, switch off.   

Notes:-

• Make sure you dry roast the ingredients listed to nice dark brown.
• You can even skip small onion while tempering.
• Pressure cooking chana along with the masala gives a great blend and flavour too.But if you dont prefer pressure cooking then allow it  to boil for 5mins then go to the next step