Black Channa – 200 grams
Onion – 2, chop
Tomato – 2, chop
Turmeric Pd – ¼ tsp
Ginger (1”) – Garlic (4 flakes) – 1 tsp
Sambhar Powder – 3 Tsp
Dhaniya – 2 Tbsp
Dry Red Chilli - 4
Coconut – ½
Oil – 3 Tbsp
Coriander leaves to garnish
Soak channa dal overnight. Next day, wash well and pressure cook channa in 2 cups of water for 2 whistles.
Dry roast coriander seeds and dry red chillies. Add coconut and stir fry for 1 minute.
Grind to a smooth paste.
Separately grind 1 onion with ginger, garlic, 3Tbsp cooked channa and sambhar powder.
Heat oil and splutter mustard, cinnamon and bay leaf.
Add onions and sauté well. Then add tomatoes and sauté till well reduced to pulp.
Add cooked channa and turmeric. Simmer cook for 10 minutes.
Add ground pastes and cook further till flavours blend in well.
Garnish with chopped coriander leaves.
Serve with Puttu / Uthappam / Chapathi.