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Black channa gravy

Black channa gravy

Published on November 26, 2021 | In | By
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We always ate a variety of lentils, legumes and pulses growing up. In fact I was surprised to hear , much later, that so many families had stopped integrating our native ingredients into their diet. This was out of convenience due to work pressures , I was told ! But honestly , all it takes is a bit of planning since these ingredients cook in no time. Most organic lentils /pulses need to be soaked overnight or for about 5 hours and after that cooking time is not long.

We love the texture of dals and all seasonal lentils. It actually feels like a treat when we include it for the day’s menu. I am so grateful to my mother that we ate horse gram during the rains, red lobia in combination with brinjals, desi ghee and castor oil with thuvar dal…green gram , mochai,avaraparuppu , channa, moong and urad. When a nutritionist like Rujuta Diwekar talks about the importance of eating seasonal pulses, it excites me to add more to my repertoire. If it were not for this upbringing which also introduced me to mocha cupcakes, moussaka and pound cake,I honestly would not have the balanced diet that I do today…. not only that, I would not have been able to inculcate the same in my kids.

Seeing that my friends in the West are celebrating thanksgiving, I am happy to share this as a gratitude post 🙂

 

 

Black chana gravy

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Ingredients

  • Black channa- 1 1/2 C soaked in water overnight
  • Tomatoes-3 finely diced
  • Onions- 2 big finely chopped
  • Ginger and garlic paste-1 heaped tsp
  • Fennel seeds- 1/2 tsp
  • Fresh grated coconut-2 Tbsp
  • Red chilli powder-to taste
  • Salt to taste
  • Cold pressed coconut oil- 2 Tbsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-10-12
  • Dried red chilies- a few
  • Cumin powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Garam Masala Powder- 1 tsp
  • Cinnamon- 1 piece
  • Cloves- 2-3

Instructions

  1. Cook the black channa in a pressure cooker for about 6-8 whistles, until cooked. Set aside. This can also be done a day or two ahead and refrigerated or frozen.
  2. Heat the coconut oil on low, in a deep wok. Add the cinnamon and cloves and sauté.
  3. Add the onions and sauté until soft. Add the ginger garlic paste and sauté
  4. Add the tomatoes and sauté until pulpy.
  5. Add the spice powders and mix.
  6. Add the cooked channa with the water and mix well. Add salt and let it simmer for a few minutes.
  7. Once the liquid is reduced slightly, turn off the flame.
  8. Take 2 ladlefuls of the channa, tomato and onion and add it to a blender along with the grated coconut and fennel seeds. Add very little water and blend to a smooth creamy puree
  9. Turn the stove back on and let the gravy simmer. Add the ground coconut mixture and stir well to avoid lumps.
  10. Let it cook to required consistency.
  11. To add the final tempering, heat a little oil in a small pan or wok and add the mustard seeds. As soon as it pops add the dried red chillies and curry leaves.Turn off the fire and pour the sputtering ingredients into the channa gravy and mix.
  12. Check seasoning and take off fire.
  13. Serve hot with rice on the side.

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