Channa dhall is a good source of protein and is useful for those who diet. It helps children by supplying essential protein for their growth. This curry can be served with chappati, roti, paratha, bread and even rice or pulao.
Ingredients
- Channa dhall - 100 gms
- Onion - 1 no
- Tomato - 1 no
- Ginger Garlic paste - 1/4 teaspoon
- Garlic (peeled and slightly flattenned) - 8 cloves
- Curry leaves, Coriander leaves - to garnish
- Cumin powder - 1/4 teaspoon
- Chilli powder - 1 teaspoon
- Coriander powder - 2 tablespoon
- Black pepper powder - 1/4 teaspoon
- Grated coconut - 1 tablespoon
- Cashew nut - 4 no
- Salt - to taste, Oil - 3 tablespoon
Directions
- 1Boil channa shall in a pressure cooker, with adequate water and required salt.
- 2Heat oil in a pan, and sauté finely chopped onion, garlic and tomato, along with curry leaves.
- 3Once onion turns golden brown colour, add ginger garlic paste.
- 4Then add salt, coriander powder, cumin powder, chilli powder and pepper powder.
- 5Pour about 600 ml of water and allow it to boil until the raw smell of the spices are completely gone.
- 6Meanwhile, grind coconut and cashew nuts into a fine paste. Coarse paste spoils the curry.
- 7Once the raw smell is completely gone, mix the paste and boiled channa with the curry and allow it to boil for a minute.
- 8Garnish it with curry leaves and coriander leaves.
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Reviews
Harifa02 June, 2016
Yes, its healthy and tasty!
