KADALA CURRY

 

Ingredients

1. Black channa /Bengal gram – ½ cup
2. Kabuli channa/ Chic peas  – ½ cup
3. Onion – 2 coarsely ground
4. Tomato – 3 make into puree
5. Ginger – garlic paste – 2 tsp
6. Cinnamon – 1 small piece
7. Cloves – 3
8. Cardamom – 2
9. Jeera – 1tsp
10. Ajwain – ¼ tsp
11. Red chilly powder – 2 tsp
12. Coriander powder – 1 tsp
13. Turmeric powder – ½ tsp
14. Asafoetida – a pinch
15. Tea bag – 1 
16. coconut milk - 1/2 cup
17. Sugar – 1tsp
18. Salt as needed
19. Butter – 1 tbsp
20. Coriander leaves

 

Method

1. Soak the channa over night and cook (put one tea bag while cooking to get a nice flavor) until soft and keep aside.
2. Heat oil in a pan, add jeera, ajwain, cardamom, cinnamon and cloves, sauté well, add ground onion, sauté, add ginger garlic paste, sauté well, add chilly, coriander and turmeric powder again sauté well, add tomato puree boil in medium flame until oil comes up, then add enough water to get gravy.
3. Finally add salt ,coconut milk and cooked channa after removing the tea bag; continue boiling for few more mins adding sugar. Turn off the flame adding butter and coriander leaves.
4. Serve hot with Appam or Idiyappam.