Channa Kara Kuzhambu

                               

Ingredients

1 cup kabuli channa dal

1 medium onion

1 tomato

1 teaspoon chilli powder

¼ teaspoon turmeric powder

1 teaspoon coriander powder

1 ½ teaspoon sambar powder

½ cup coconut

1 teaspoon poppy seeds

7 whole cashews

1 tablespoon channa dal

1 tablespoon toor dal

½ lemon size tamarind

½ teaspoon fenugreek

½ teaspoon mustard

½ teaspoon urad dal

5 whole red chillies

½ teaspoon asafoetida

3 tablespoons sesame oil

Salt to taste

Curry leaves, cilantro

Method

Ø  Soak channa dal overnight and pressure cook for 2 whistles. Grind coconut, cashew and poppy seeds and make a coarse paste.

Ø  Heat oil in a 3 qt. sauté pan, add asafetida, mustard, urad dal, fenugreek, curry leaves and whole red chillies. Once mustard popped up, add onion and sauté till golden brown.

Ø  Add cooked channa dal, channa dal and toor dal. Mix thoroughly. After mixing well, add red chilli powder, coriander powder, sambar powder and turmeric powder. Mix and cook, until raw smell goes away. Add ground paste and salt with required amount of water. Mix well.

Ø  When the masala coats well with channa dal, add tomato and cook till tomatoe becomes soft. Finally, add tamarind pulp and boil few minutes. Garnish with cilantro.

Ø  Serve hot with rice, chappathi, roti, idli and dosa