This goes well with puttu and rice. It has a distinct flavour which is unforgettable.
- 1 Cup of Black Chana- soaked in water overnight
- To Fry: ½ onion cut into big chunks, 1 big tomato cut into big chunks, ¼ cup shredded coconut, 2 pods of garlic, a small piece of ginger, 1tsp cilantro, 1tsp roasted gram, 1tsp coriander seeds, 1tsp cumin and 2 red chilies.
- For seasoning: ½ onion cut into small pieces, 2 cloves, 2 pieces of cinnamon stick, ½ tsp fennel seeds, 2tsp of cilantro.
- Oil-for saute
- Pressure-cook the black chana with salt and two green chilies. 2.Sauté the ginger, garlic, onion, tomatoes, cilantro, coconut and then cumin, coriander, roasted gram, red chilies,. Allow them to cool and grind the mixture to a fine paste.3.Sauté the cloves, cinnamon stick, fennel seeds and onions in oil. Sauté until the onions turn brown. Add the ground masala and sauté for 2 minutes.4.Add the cooked black chana and ½ cup of water and cook for 4-5 minutes. Add salt for taste.Garnish with cilantro leaves and serve hot.
TIP: You could substitute 2 tsp coriander powder,1 tsp cumin powder and 1 tsp chilli powder instead of the whole spices while sauteeing