Скачать или смотреть Black Chana Masala/ Kadala Curry/ Gravy for Appam,Idiyappam,Puttu,Roti

Black Chana/ Kadala - 1 cup

Soak chana/kadala for 6-8 hours and cook with little salt till soft and done(5-6 whistles in a cooker).

For grinding:

Coconut oil - 2 teaspoons
Fennel seeds - 1 teaspoon
Cloves - 3
Cardamom - 1
Cinnamon - 1 inch
Onion sliced - 2 medium
Chopped tomato - 2 medium
Grated fresh coconut - half cup
Salt - Half teaspoon

Heat oil in a pan and fry whole masalas for few seconds.
Add sliced onion and saute well on medium flame.
Add chopped tomatoes and saute till mushy.
Add coconut and fry for 3 minutes.
Switchoff. Cool down and grind to a fine paste adding little water.

For the gravy:
Coconut oil - 1 teaspoon
Dry chilli - 1
Mustard - half teaspoon
Chopped onion - 1 large
Chopped green chillies - 2
Crushed ginger and garlic - 1 tablespoon
Curry leaves - few
Turmeric powder - half teaspoon
Red chilli powder - half teaspoon
Coriander powder - 1.5 teaspoon
Salt - 1 teaspoon
Water - 2 cups
Coriander leaves for garnishing

Heat oil in a wide bottom pan and add dry chilli. Splutter mustar seeds.
Add chopped onion and saute till translucent.Add chopped green chillies.
Add crushed ginger and garlic paste and fry till raw smell is gone.
Add curry leaves and mix well.
Add ground paste and fry till oil separates on medium heat.
Add salt.
Add cooked chana/kadala and mix well.
Add 2 cups of water. Cover and cook for 6-8 minutes on medium heat.
Taste check for salt and add if needed.
Garnish with coriander leaves.
Switch off the flame. Enjoy!