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Friday, March 16, 2012

Black Channa Gravy

Black Channa Gravy:


Black Channa – 2 cups
Water – 4 to 5 cups
Turmeric powder – 1 tsp
Green chilli - 1
Ginger – 1½ inch piece
Garlic – 3 to 4 cloves
Tomato – 4
Onion - 2
Chilli powder – 1 tsp
Cumin power -1 tsp
Dhaniya powder -1 tsp
Garam masala – ½ tsp
Salt – to taste
Coriander leaves - few
Ghee – 3 tsp
Asafotedia  - 1tsp


Wash and soak black channa overnight (minimum 8 to 10 hours)
Grind tomato, garlic, ginger and green chilli in a mixie and set aside.
Chop onion roughly and grind it in a mixie and set aside.


Pressure cook black channa for 4 whistles and simmer the stove and cook it for other 40 minutes.
Check if channa is cooked. It should squish between the fingers easily. Do not discard the water.
In a kadai add onion paste and sauté it for some time.
When it turns brown add ghee and sauté for a minute.
Then add tomato, chilli, ginger and garlic paste and sauté.
Add asafotedia, salt and all powders and sauté for some time.
Fry till the ghee separates from the mixture.
Now add the cooked black channa and mash some gentle with a masher.
Add the cooked water little by little and check for gravy consistency.
Add chopped coriander and allow it for one boil.

Serve it hot with rice / chappati / pulkha / roti J See you in another recipe!

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