Kadala curry

Ingredients:-

Bengal gram/konda kadalai/Kabuli channa – ½ cup

Shallots/small onion                                           - 10

Chilli powder                                                         - 1 tea spoon

Ginger paste                                                         - ½ tea spoon

Garlic paste                                                            - ½ tea spoon

Urad dal/black gram dal                                     - ½ tea spoon

Grated coconut                                                      - 2 tea spoon

Coriander/dhaniya                                               - 1 ½ tea spoon

Curry leaves                                                            - 15

Oil                                                                             - 3 tea spoons

Turmeric powder                                                   - ¼ tea spoon

Salt to taste                                                           

Method:-

Soak Bengal gram for 6 hours. Pressure cook the Bengal gram. Slightly fry the Coriander, Urad dal and grated coconut. Grind the Urad dal, coconut, coriander, shallots, chilli powder and the ginger-garlic pastes to smooth paste. Heat oil in a pan and add the grinded paste to it and fry well till the oil starts to separate. Add turmeric powder and salt to it and stir well. Add the cooked Bengal gram to it and stir well. Add one cup of water and boil it till the gravy becomes thick. For chapatti we need thick gravy. If we want to use it with Puttu (Steamed rice cake with coconut) slightly loosen the gravy by adding water. Garnish it with curry leaves.