White channa kurma:
This recipe can be used as side for aapam, chapatti and along with rice too.
Ingredients :
White channa - 1 cup
Onion - 2 small
Tomato - 1 big
Ginger garlic paste - 1/2 tsp
Shredded Coconut - 1/3 rd cup
Saunf - 1/2 tsp
Cinnamon stick - 1 small
Cloves - 2
Oil - 2 tbsp
Turmeric powder - 1/3rd tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Kasuri methi - 1 tsp crushed
Salt - as per taste
Water - as reqd
Prepreps:
Soak white channa in water overnight or for 8 hours time.
Steps:
1. Pressure cook white channa for 4 to 5 whistles till it gets cooked well.
2. In a pan add oil,saunf,cinnamon,cloves and wait until it sizzles.
3. Add onions to it and saute till it becomes translucent.
4. Add salt required for onions to cook well.
5. Add ginger Garlic paste and saute it for two minutes.
6. To this add tomatoes and cook till its half cooked.
7. At this stage add turmeric,chilli,coriander,garam masala,salt for mixture and saute it well.
8. Finally add coconut and give a quick stir and turn off the flame and transfer the contents to a mixer once it cools down.
9. Grind it well to a smooth paste form.
10. Using the same pan add oil and little saunf and let it sizzle followed by adding the grinded paste and required water for the gravy.
11. Add the required salt for the kurma.
12. Finally add the cooked channa to it and cook it for two to three minutes on low flame till one boil.
13. Garnish it with fresh coriander leaves and crushed kasuri methi if available.
This recipe can be used as side for aapam, chapatti and along with rice too.
Ingredients :
White channa - 1 cup
Onion - 2 small
Tomato - 1 big
Ginger garlic paste - 1/2 tsp
Shredded Coconut - 1/3 rd cup
Saunf - 1/2 tsp
Cinnamon stick - 1 small
Cloves - 2
Oil - 2 tbsp
Turmeric powder - 1/3rd tsp
Chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Kasuri methi - 1 tsp crushed
Salt - as per taste
Water - as reqd
Prepreps:
Soak white channa in water overnight or for 8 hours time.
Steps:
1. Pressure cook white channa for 4 to 5 whistles till it gets cooked well.
2. In a pan add oil,saunf,cinnamon,cloves and wait until it sizzles.
3. Add onions to it and saute till it becomes translucent.
4. Add salt required for onions to cook well.
5. Add ginger Garlic paste and saute it for two minutes.
6. To this add tomatoes and cook till its half cooked.
7. At this stage add turmeric,chilli,coriander,garam masala,salt for mixture and saute it well.
8. Finally add coconut and give a quick stir and turn off the flame and transfer the contents to a mixer once it cools down.
9. Grind it well to a smooth paste form.
10. Using the same pan add oil and little saunf and let it sizzle followed by adding the grinded paste and required water for the gravy.
11. Add the required salt for the kurma.
12. Finally add the cooked channa to it and cook it for two to three minutes on low flame till one boil.
13. Garnish it with fresh coriander leaves and crushed kasuri methi if available.
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