Ingredients
Kala channa half cup, water two cups
To make the puree
Tomatoes 2 medium, green chillies 2 small, ginger ½ inch piece, hing (asafoetida) a pinch
For the curry
Mustard oil 1-½ tbsp
Cumin seeds 1 tsp
Besan (gram flour) 1 tsp
Red chili powder 1 tsp
Coriander powder 2 tsp
Salt to taste
Garam masala ½ tsp
Amchur powder (dried mango powder) 1 tsp
Water 1 cup
Fresh coriander leaves 2 tbsp (chopped finely)
Method
Wash kala channa and soak overnight or for about four hours. Discard soaked water and pressure cook for two to three whistles on high flame, and then on medium flame for another 20 minutes till it is cooked well. While it is cooking, prepare the puree paste. Take a pan and add mustard oil, add a pinch of hing, cumin seeds, chopped ginger, chillies and chopped coriander. Keep stirring and cook this paste, add a spoon of besan and keep stirring for a few minutes. Add the pureed tomatoes, salt, and coriander powder and let it simmer. You can also add onions, but I make them without onions. Add garam masala and amchur powder and then add boiled channa with the water. Depending on the consistency of the gravy, let it simmer for five to 10 minutes. Serve it with rice, puris, paranthas or even appams if you like.
