Channa Kuruma

Channa kuruma is one of my favourite side dish for poori. It is very tasty also easy to make. Though I make it for poori it goes well with pulav, idly and dosas too. Rich in protien it is a healthy and filling side dish too.  Let us see how to make this super easy dish with ingredients easily available in all homes!!

Channa kuruma

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 10 mins+ Soaking time Cook time: 30 mins Servings:  3-4

Ingredients Channa 1 cup Tomato 2 medium sized Onion 2+1 (for garnishing) Green chili 2 Ginger 1 inch piece Garlic 4-5 flakes Coconut 2 Tbsp Fennel seeds 2 Tsp Oil 1 Tbsp + 1 Tsp Bay leaf 1 Salt 1 tsp Turmeric Powder A small pinch Chili Powder 1/2 Tsp Garam Masala 1 Tsp Corriander leaves 3 springs Lemon 1 small sized

Preparation             1.     Soak the channa overnight or at least 5 hours in hot water. Dice the tomatoes,  two onion ,green chili, ginger garlic roughly. Method      1.     In pan add 1 tsp oil and saute 1 tsp fennel,onion, green chili, ginger and garlic. Once the onions become translucent. Add tomatoes aling with little salt and cook till they become soft. Cool down the mixture.      2.     Grind the coconut along with 1 spoon soaked channa dal. Add the onion tomato mixture and grind slowly to a smooth paste without adding water.      3.     In pressure cooker add 1 tbsp oil and temper with bay leaf and fennel. Add the soaked channa along with ground puree, salt, spice powders. Add 1.5 cup water and two springs of coriander leaves.     4.     Pressure cook for 5 whistles. Garnish with finely chopped onions, lemon juice and coriander leaves and serve!

Notes       ·         Soaking overnight do not require hot water. Only if you soak for less time you need it.       ·         You can add mint leaves along with coriander leaves but if it's not available you can skip it.       ·         Adding finely chopped raw onions gives nice punch so do not skip that.