Black Channa Gravy / Black Channa Masala

Channa Masala/Gravy is my all time fav with rotis/pooris or even with idly or doas. I dont have any fuss with black or white channa luv both but hubby likes only black for gravies....As its rich in protein and fiber I dont mind when he specifically grabs black channa while shopping.

Now you know another reason why this biriyani was also tried with black channa :) This gravy recipe is from amma and we just luv the taste.....With hot pooris and the gravy with lemony touch the combo is unbeatable!!

Ingredients :

• Black Channa - 1 cup
• Cloves - 1
• Cinnamon - 1/2 inch piece
• Turmeric powder - 1 tsp
• Chilli powder - 2 tsp
• Garam masla powder/Channa masala powder -1/2 tbsp
• Onion - 1 medium sized chopped lengthwise
• Ginger garlic paste - 2 tsp
• Tomato - 1/2
• Curry leaves - few
• Oil - 1 tbsp
• Lemon - 1/2 small size

For grinding

• Tomato - 1 medium sized
• Coconut grated -1/2 cup
• Fennel(Sombu) - 1/2 tsp

Grind the above with little water to a fine thin paste.

Method:

1. Pressure cook channa with a pinch of turmeric powder (It took 9 whistles for me) and keep aside.


2. In a kadai, add oil and temper cloves and cinnamon. Add ginger garlic paste and fry for 2 mins...now add onion, half tomato, curry leaves and fry well till onions turn light brown.


3. Add boiled channa, chilli powder, channa masala/garam masala powder and mix well.


4. Now add the grinded coconut paste, saute till all is combined. Allow it to boil and switch off when oil seperates. Squeeze lemon juice while serving.

And I am rushing this to My Legume affair event , brainchild of Susan of The Well Seasoned Cook on Mirch Masala