Ingredients:
1 cup kabuli channa
6 black kokums
1 tbsp. coriander leaves finely chopped
1 stalk curry leaves
1 tbsp. gram flour
1 tbsp. chilli powder
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
1 tbsp. jaggery grated
1/2 tsp. mustard seeds
2 cups water
Method:
- Soak and pressurecook channa, wash and drain.
- Add one and half cups water.
- Soak kokum in 1/4 cup water for 5 minutes, keep aside.
- Dissolve flour in 1/4 cup water, keep aside.
- Heat oil in a large pan.
- Add mustard seeds allow to splutter.
- Add curry leaves, asafoetida, kokum and water.
- Add all other masalas and jaggery.
- Stirfry for a minute.
- Add channa with water, bring to a boil.
- Add gramflour, cook stirring, till boil is resumed.
- Simmer and cook till gravy is fairly thick.
- Add salt, stir and garnish with chopped coriander.
- Serve hot with steamed rice or parathas.
Making time: 30 minutes.
Makes: 5 servings
Shelflife: 5-6 hours.
Kabuli Channa's Index
