Friday, November 03, 2006


Type of Meal

Mostly for dinner .

Preparation Time : 10 minutes
Cooking time : 30 minutes


Red Channa - 2 cup
Onion(chopped) - 2
Tomato(chopped) - 1
Ginger-Garlic paste - 1 teaspoon
Coriander leaves(chopped) - 3 tablespoon
Turmeric powder(haldi pd.) - 1/2 teaspoon
Red chili powder(mirch pd.) - 1/4 teaspoon
Coriander powder(dhania pd.) - 3/4 teaspoon
Cumin powder(jeera pd.) - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Cumin seeds(jeera) - 1/2 teaspoon
Bay leaf(tejpatta) - 1
Green chilies(slit lengthwise) - 2
Oil - 3 tablespoon Salt (to taste)

Ghee - 1teaspoon
Badi illachi - 1


1. Soak the channa in water overnight (6-7 hrs), then wash with running water and drain.
2. Add channa in plenty of water and pressure-cook, till very tender to touch. (Approx. 4-5 whistles)
3. Cool cooker before opening lid.
4. Keep half cup of boiled channa aside, and grind left channa in a blender, till it becomes fine paste.
5. Heat oil in a pan, add cumin seeds and bay leaf, and then add green chilies and onions.
6. When onion becomes pink in colour, add boiled channa(whole channa), ginger-garlic paste and saute for 2 minutes.
7. Now add chopped tomato, haldi powder, jeera powder, dhania powder and mirch powder.
8. After 2-3 minutes add channa paste and fry on high to medium heat.
9. If masala becomes very thick, then you can add a little amount of water and fry till oil starts releasing on the side of the kadai.
10. Add salt, water and coriander leaves. Cover with a lid, when it starts boiling, reduce flame to low and let it simmer for 7-8 minutes.
11. For seasoning heat ghee and add badi illachi and add it to the curry.
12. Serve with rice.

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