Brown chana - (small size) - 1 cup
Small onions (peeled) - 12 to 15
Red chillies -8
Turmeric powder -1/2 tsp
Coriander seeds -1 tblsp
cumin seeds -1/2 tsp
Grated fresh coconut -1/2 cup
Ginger -1 inch piece
Green chillies (slice lengthwise) - 2
Tamarind -small lemon size (soak in water and take extract)
Mustard seeds -1/4 tsp
Curry leaves -2 sprigs
Small onions (peeled & sliced)
Oil -1 tblsp
Chana - whole bengal gram with skin
1 Wash and soak channa for 8 to 10 hours in enough water.
2 Pressure cook for 10 to 15 minutes and keep aside.
3 Dry roast red chillies,coriander seeds, cumin seeds, chopped ginger, peeled whole onions,grated coconut in medium flame till everything becomes dry and coconut turns brown in colour.
4 Dry grind it when it is still warm with turmeric powder.
5 Add water at the end and then grind to a smooth paste.
6 Add this ground paste to cooked chana, along with slit chillies, tamarind extract and salt.
7 Cook for 5 to 10 minutes till gravy becomes thick.
8 Heat little oil, add mustard seeds. When it splutters mix curry leaves, little asoefotida (hing) powder, sliced small onions, and fry till golden. Pour it on top of the cuury.
9 This curry can be had with chappatis, parathas, puttu etc.