Its a special day today….Its been 4 yrs…Still each day is new and fresh with you around….which makes me feel life is worth living each minute!! You understand even my silence, you are my best friend for life, my little doll….You are a blessing and 19-06-2009 will always remain special to us….Happy Birthday Mittu! 🙂
Chana Dry Curry Recipe – Ingredients
Onion – 1 chopped finely
Tomato puree – from 1 tomato
Red Chilli Powder – 1/2 tsp
Coriander powder – 1 tsp
Salt – to taste
Oil – 3 tsp
Mustard seeds – 1 tsp
Red Chillies – 1 broken
Curry leaves – 1 small sprig
To roast and grind to a powder :
Pepper – 3/4 tsp
Cinnamon – 1/4 inch piece
To grind :
Coconut – 4 tbsp
Small onion – 5
Coriander seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Garlic – 4 cloves
- Soak chana overnight and pressure cook along with a pinch of turmeric powder for 5-6 whistles or until soft,reserve the cooked water.Set aside. Roast pepper and cinnamon for 2mins then grind it to a fine powder – I used my hand mortar and pestle.
- Grind the ingredients listed under ‘to grind to a paste’ to a semi fine paste,Set aside. Heat oil in a kadai – add the ingredients listed under ‘to temper’ let it splutter.
- Then add onion and fry till golden brown then tomato puree along with red chilli and coriander powder. Mix well and saute till raw smell of tomato leaves.
- Now add the coconut paste, saute well then add 1/4 cup water and allow it to boil. Add half of the toast and ground powder,reserve the other half to be added at the last stage.Add required salt.
- Add chana along with cooked water. Mix well. Add the other half of roast and ground powder and keep cooking and switch of when it becomes a dry curry. If you want to make it for poori or chapathi you can make it gravy kind.
Serve with hot steamed rice. It goes well even with chapathi and poori.
- You can make this with brown chana too…actually the orginal recipe called for brown chana variety only.
- You can even grind 5 cashews along with other ingredients as mentioned in the orginal recipe.
- If you want to serve it for poori or chapathi, you can make it gravy kind and switch off at that time.I served it as a sidedish for rice so made it as a dry curry.