Channa dal is also called as chickpeas or Kabuli chana. It contains a significant amount of fiber and a great source of protein. Channa can be served as a side along with poori/chapathi.

Soaking & cooking time :5 hours 15minutes

Ingredients

1. Channa dal – 1/2 cup
2. Water – 1/2 cup(as needed)
3. Oil – 1 tablespoon
4. Salt – 1 teaspoon(as needed)

Saute

1. Mustard – 1 teaspoon
2. Urad dal – 1 teaspoon
3. Curry leaves – 1sprig
4. Whole red chili – 2
5. Asafoetida – A pinch
6. Grated coconut – 1/4 cup

Grind

1. Onion – 1 medium size
2. Tomato – 1 large
3. Garam masala powder – 2 teaspoon
4. Chili powder – 1 teaspoon
5. Coriander powder – 1 teadpoon
6. Ginger & garlic paste – 1 teaspoon

Preparation method

1. Wash and soak channa dal 5 hours. If you forgot to soak 5 hours, then soak it in warm water for 2-3 hours.
2. Medium heat a pressure cooker. Add channa immerse it with enough water, salt. wait for 3 whistles.
3. After pressure is settled take the channa and drain the water keep it in a bowl.
4. Wash & Grind in mixie onion, tomato, ginger& garlic paste,garam masala powder, chili powder, coriander powder to a fine paste by adding little water.
5. Heat a pan with oil on medium heat. Saute mustard, urad dal after it splutters add curry leaves, asafoetida, red chili, and fry it till 2-3 minutes.
6. Then add the ground masala from the mixie and add cooked channa into the pan mix it. Let it cook for 7 -10minutes.