Ingredients
1 cup soaked, boiled Kabuli chana
1 slit green chilli
1/2 tsp turmeric powder
5 tsp oil
2 medium-sized finely chopped onions
1 big tomato finely chopped
1 sprig of curry leaves
Salt to taste
Chopped coriander leaves
For the masala paste:
3/4 cup grated coconut
1 tsp coriander seeds/dhaniya
1/2 tsp cumin seeds jeera
4 fenugreek seeds/ methi
Small piece of cinnamon
5 red chillies
5 garlic cloves and 1/2 tsp jeera(use raw)
in a pan heat, 1 tsp oil and roast daniya, jeera, methi cinnamon and red chillies till a nice aroma comes.
In the mixer jar first, take 1/4 of the grated coconut with roasted masala and grind to a fine paste
Add the raw jeera, garlic cloves and the remaining coconut to the same masala paste and grind only for a minute. It should be coarse masala. Keep the masala aside
Procedure
Now in a pan heat oil, add green chillies, curry leaves and fry for a second
Add chopped onions and saute for 5 mins
Add chopped tomatoes and fry till it becomes mushy, followed by turmeric powder
Add the masala and fry for 5 mins to remove the raw smell
Add boiled chana with salt and 1/2 cup water and give a boil
Garnish with chopped coriander leaves
Serve hot with rice, roti or dosa.
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