Konda Kadalai Kuzhambu (Kala Channa Gravy)

Its been a really long time since I wrote anything here. Lots of changes over the last few months. Moved to a new city in CA and I am still getting used to the new environment here. I quit my job and that explains what brought me to write again. Yes! Boredom.. :P

Now that I am home, I have been cooking quiet a bit and I thought its probably a good idea to write them down here. One reason is to share but the other main reason is for me not to forget these recipes . I still dont have my signature recipes yet coz all I do is timely cooking. Nevertheless, I am going to put some dishes here that turned out really well.

On to the recipe,
Konda Kadalai ( Kala Channa)

For Masala

• Cinnamon
• Cloves
• Cardamom
• Cumin
• Fennel Seeds
• Khus Khus
• Dry red chillies
• Onion
• Garlic
• Tomatoes

Tempering

• Oil
• Mustard
• Fennel Seeds
• Chopped Onion
• Curry Leaves
• Chilly powder - only if required
• Salt to taste
• Cilantro or coriander leaves to garnish

I soaked the channa dhal overnight and pressure cooked it with some salt and oil for 10-12 minutes until it is 95% done.

To make the masala, add the ingredients one by one under "For Masala" in a pan with oil heated in the order listed above. You can make this in bulk and store for a week or so. I generally like it fresh. So I make it on an as needed basis. Once all the tomatoes are completely cooked and turned brown, cool down this mixture and grind it silky smooth. You can also add some coconut while grinding if required. I did.

Now in a sauce pan, add some oil and have some mustard and fennel seeds splutter. Then add the onions, curry leaves, salt, chilly powder if you need more spice and add the cooked channa dhal once the onion caramelizes. Then add the ground masala and water required for appropriate consistency. Garnish with cilantro.

This goes very well with Idly, Dosa, Chapathi & Rice.