The interesting fact is people call this lentil as 'Vegetarians' chicken' because of the high protein content.
Other names: chickpea, Cicer arietinum, garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala
Ingredients:
Black channa - 1 cup.
(We can use white channa also, but the black / red one has more flavor and fiber.)
Tamarind- 1 gooseberry size
chilli powder - 1tsp
coriander powder - 2 tsp
turmeric powder - 1/8 tsp
salt - to taste
feugreek (methi seed)-1/4 tsp
mustard seeds- 1/2 tsp
curry leaves - 1 sprig
sesame oil - 1 tbsp
To grind:
cumin seeds - 1 tsp
shredded coconut - 2 tbsp
onion (chopped)- 1 cup
Method:
Soak the channa overnight and pressure cook to get a whistle.
After the whistle , simmer the stove and switch off the stove after 10 minutes.
(20 minutes for white channa).
Extract the juice from tamarind. Keep aside.
Add the chilli powder, coriander powder, salt and turmeric powder to the tamarind extract.
In a pan add the oil , put mustard seeds and fenugreek seeds.
After the mustard gets cracked , add curry leaves.
Then add the tamarind extract mixture.
Let it boil for 10 minutes.
Now add the cooked channa along with the remaining water , if any.
Grind the coconut , cumin seeds and onion into a fine paste.
Put this paste into the boiling tamarind extract.
Check for salt and put off fire immediately after the raw smell vanishes.
Serving suggestions:
Serves for 4 to 5 people.
Serve with cooked rice, appalam and aviyal.
