So these were meant to be made with kaala channa, but I did it with kabuli and they were still yumm!
Ingredients
Soak 1 cup channa (kabuli or kaala) overnight
For the Curry
½ cup coconut milk (the original recipe asked for a homemade watery kind, so I used a can of lite curry and watered it down some) 3- 4 medium sized ripe tomatoes (I got away with two and found I liked the lack of acidity, less heartburn n all ;)) 1 medium sized red onion diced fine
For the Masala:
1/2 tsp each of Ginger, Garlic, Cilantro, ground into a paste
1/4 tsp each of Cumin, Coriander seed,Cloves, Cinnamon powder'
½ tsp each of red chilli powder and turmeric
Salt to taste 1/2 " piece of ginger
For the Tadka or as they say in Kerala, the 'popu' 1 tsp of each, mustard seeds, cumin, minced garlic and curry leaves
Add 1/4 tsp of salt and 2 cups of water, 1/2 inch piece of ginger to the soaked and drained channa. Pressure-cook them till they are just tender. Two whistles on a desi cooker, 6 minutes after the first release of steam on a constant release US one. Cooked on medium low with tight fitting lid in regular pot. Drain and keep aside.
Roast tomatoes and onions in half teaspoon of oil. When they cool a bit, grind to smooth paste. Add the first two ingredients on the Masala list ( the paste and the powder combo) and cook together on low flame.
Heat 1 teaspoon of oil, toast tadka ingredients, add the sauce above and red chilly powder & turmeric, and half cup of water. Cover and cook them for about 10 minutes. Stir in channas and coconut milk and simmer them, stirring in between until the curry reaches the thickness you desire or for about 10-15 minutes on medium heat.
It's a dryish prep, so would be perfect with pooris/rotis, but works with rice too. You can always add a little more water for a saucier version.
Nice for a wintery evening meal.
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