Black Channa In Coconut Milk

I just love black channa not only for its taste but also for its nutrients. Its rich in iron and protein. Not knowing what to do with the black channa which i soaked over night, suddenly got this idea of making a gravy with coconut milk. Its pretty easy once you have cooked the channa. Made this for a quick lunch one weekend. Here is the recipe.

Ingredients:

Black channa(Kaala channa) - 1 cup ( soak over night, pressure cook it for 3 whistles and keep aside)
Coconut milk - 3/4 cup
Mild Tamarind Extract - 1/2 cup (or use 1 tsp amchur powder)
Oil - 3 tsp Chopped onions - 3 tsp
Chopped tomato - 3 tsp
Chopped ginger - 1 tsp

For Seasoning:
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Curry leaves - few
Hing - a pinch

Dry powders:
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam Masala - a pinch
Salt - as needed

Preparation:

• Heat a pan, add oil and add all the ingredients for seasoning.
• Once they crackle, add onions. When they turn pink, add tomato, ginger fry well
• Now add tamarind extract, coconut milk. Let this come to a boil.
• Let it boil for 4-5 mins.
• Add the cooked channa, dry powders, give a mix.
• Fry for 5 more mins. Once you get a nice aroma switch off the pan.

 Garnish with coriander leaves. Tastes great with rice/roti/poori.