| Recipe Name:
Black Channa Curry |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Black channa |
|
60 g(120 soaked) |
| Ginger |
|
1/4" piece |
| Garlic |
|
2-4 cloves |
| Onion |
|
50 g |
| Tomato |
|
100 g |
| Salt |
|
1 tsp |
| Red chilli powder |
|
1/4 tsp |
| Turmeric powder |
|
1/4 tsp |
| Garam masala |
|
1/4 tsp |
| Fat |
|
3 tsp |
| Coriander leaves |
|
few |
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Method: |
- Pick and wash the channas. Soak overnight in water. Add about 11/2C water and 1/4 t salt and pressure cook in the same water for 30 minutes. (use the water in which channas were soaked).
- Grind onion, garlic and ginger to a fine paste.
- Blanch and cut the tomatoes into small pieces.
- Heat fat in a heavy bottom pan and fry the onion, ginger and garlic paste to golden brown till fat separates.
- Add salt, red chilli powder, turmeric powder and tomatoes and fry with the help of little water till the fat separates out.
- Drain channas from water and add to masala and fry for few minutes.
- Add water (in which channas were boiled) and cook for 10 minutes or until well mixed.
- Serve hot sprinkled with garam masala and coriander leaves.
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