Saturday 16 August 2014

Kabuli channa gashi (Kadala/ chick peas curry)

This curry is generally prepared for  feasts in temples during festivals .
Kabuli/black  chana                                   1 cup
Grated coconut                                          1
Yam  or tender jack fruit                          ¼ kg
Red chillies                                                10 to 15
Tamarind                                                    small piece
Salt to taste                   
For seasoning
Cooking oil                                                2 tsp
Mustard seeds                                          ½ tsp
Methi seeds                                              ¼ tsp
Curry leaves few
Soak chickpeas overnight.
Then pressure cook  with water for 3 to 4 whistles.
Peel  skin of yam or jack fruit and cut into cubes and keep aside.
When pressure cooker cools down add yam cubes  and salt to chickpeas  and  again pressure cook  for 3 whistles.
Add few drops of oil to red chillies and fry them  a little.
Grind grated coconut,  fried red chillies and tamarind into fine paste.
Add this paste to cooked chick peas and yam and boil.  If needed add little water for gravy.
Heat  oil in seasoning pan,  add mustard  seeds, when it splutters add methi seeds and curry leaves and fry for few seconds.   Add this to curry.   Mix well and  serve with hot steaming rice.

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