BLACK CHANNA GRAVY

 INGREDIENTS

1. 
   Black channa             1 cup
   
2. Onion                         2 nos
3. Tomato                       3 nos
4. Salt                             2 tsp
5. Turmeric                     1 tsp
6. Chilly powder             2 tsp
7. Oil                               1/4 cup
8. Water                           6 cups
9. Ginger - garlic paste   1 tbsp

MASALA POWDER

1. Coriander seeds          1 tbsp
2. Fennel seeds               1 tsp
3. Jeera                           1 tsp
4. Cinnamon                   2"  
5. Cloves                        5
6. Roasted gram             1 tbsp
7. pepper                        1 tsp

  FOR SEASONING

1. Red chilies               2
2. Curry leaves             few
3. Mustard seeds          1 tsp
4. Urad dhal                 1 tsp
5. Bengal gram            1 tsp
6. Hing                         1/4 tsp

METHOD

• Soak channa dhal over night.
• Wash and cook till soft. Retain 1/2 cup channa dhal and grind to a smooth paste.
• Cut onion, tomatoes to small pieces, dry fry masalas and powder it
• In a kadai heat oil and splutter mustard, fry dhal, curry leaves, red chiles and hing.
• Add onion and saute for a minute, add tomatoes, ginger- garlic paste.
• Close a lid and cook on a low flame until the tomatoes are mashed.
• Add masala powder, turmeric, chilly powder and cook for another few minutes.
• Stir in the cooked channa and mix well.
• Bring to a boil and add the ground channa paste, salt.
• Cook for 15 minutes and serve hot with chapati, appam, bread, and any dosas.