Channa(chick peas)- Â¾ cup
Onions- 2 (if large or 3 if medium) chopped finely
Tomatoes- 1 ½ chopped finely
Green chilli-1 slit into two
Oil- 4 tsp
Tamarind- small lime size
Mustard seeds- Â¼ tsp
Curry leaves- a few
Fenugreek- Â¼ tsp
Salt to taste
Coconut- 4 tsp
Pearl onions- 5
Jeera- ½ tsp
Pepper- Â¼ tsp
Tomato – ½
Chilli powder- ½ tsp
Coriander seeds- 1 tsp
Sambar powder- ½ tsp
Grind all this to a very fine paste.
Soak the channa overnight.
Pressure cook that and keep it aside. soak the tamarind in water and squeeze the juice out of it. Keep aside.
Heat oil in a pan and add mustard seeds.
When it splutters add curry leaves,fenugreek seeds, onions and green chilli.
Saute for some time till the onions become transparent and then add the cut tomatoes. Saute for some time till the tomatoes become mushy and then add the ground paste.
Add the channa , tamarind water and salt to taste.
Add 1 cup of water to it.
Cover it partly with a lid and keep in a medium flame.
Remove from fire when oil floats on top.
Serve hot with rice .
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