White Channa Curry | Kadala Curry

INGREDIENTS:

White Channa / Garbanso - 1/2 cup soaked overnight and boiled / Canned

Onion - 2 medium finely chopped + 1 grinded to a smooth paste

Green Chilly - 2 slitted length-wise

Ginger Garlic Paste - 3/4 tsp

Coconut pieces - 4-5 pieces thinly sliced

Coconut grated - 1 tbsp

Garlic - 2 pods

Small onion - 2 

Cumin seeds a pinch

Chilly powder - 1 tsp flat

Coriander powder - 1 tsp

Garam masala powder - 1/2 tsp

Coconut oil - 3-4 tbsp

Mustard seeds - a pinch

Black urad dhal - a pinch

Curry leaves - a flake

Coriander leaves - few

Soya sauce - 2 tsp

Salt to taste - 1-1.5 tsp

PREPARATION:

- Boil channa and keep aside

- Grind grated coconut, garlic, small onion, and cumin seeds to a smooth paste by adding little water and keep aside

- Grind 1 medium onion to a smooth paste and keep aside

COOKING METHOD:

- Heat oil in a pan, crackle mustard seeds, followed by urad dhal and curry leaves

- Add onion, green chilies, coconut pieces and fry until onion turns golden brown

- Now add the grinded onion paste, cook for few mins until it turns to golden brown 

- Add ginger-garlic paste and fry for 2 mins

- Then, add all masala powders and fry for 2 more mins

- Now, add the grinded coconut paste and fry for 2-3 mins

- Add the boiled channa to it, followed by 2 cups of water and salt

- Cook in medium to high flame and let it boil (5-7 minutes)

- Add soya sauce, check salt and add more if needed

- Garnish with Coriander leaves and serve hot with Puttu or Appam