Ingredients:
To grind
Method:
Soak channa overnight, pressure cook with salt.
Heat coconut oil and fry all the ingredients and grind it to a smooth paste with little water.
Slice onion, garlic and tomato. Heat little coconut oil in a kadai fry the spices, curry leaves, followed by onion, garlic and tomato. Once it is cooked well add the cooked channa and let it boil well.
Add the ground paste and boil for a minute, check for salt and spices.
Serve it hot with puttu, idly or rice.
- Channa - 1 cup
- Onion - 2
- Tomato - 1
- Garlic - 5 to 8
- Bay leaf - 1
- Cinnamon stick - 1" piece
- Curry leaves - 2 strings
- Oil - 2 spoons
- Pepper - 1 tsp
To grind
- Coconut oil - 2 sp
- Cinnamon stick - 1/2" piece
- Pepper - 1 tsp
- Chilli powder - 2 sp
- Corriander powder - 3 sp
- Garam masala powder - 1 sp
- Turmeric powder - 1 sp
- Coconut - 1/4 cup
Method:
Soak channa overnight, pressure cook with salt.
Heat coconut oil and fry all the ingredients and grind it to a smooth paste with little water.
Slice onion, garlic and tomato. Heat little coconut oil in a kadai fry the spices, curry leaves, followed by onion, garlic and tomato. Once it is cooked well add the cooked channa and let it boil well.
Add the ground paste and boil for a minute, check for salt and spices.
Serve it hot with puttu, idly or rice.
No comments:
Post a Comment