Channa dal is one of the most protein rich gram varieties out there. And black channa is the best among them. It is called as kondaikadalai (kondai – bun, similar to bun hairstyle, kadalai- dal/gram) in my native tongue, Tamil. Usually this black channa gravy (kondaikadalai kurma) is had with white rice and rasam but is also good side dish for chappati and dosa. People who are in a diet or planning to go on a diet can include this item in their menu.
One main step in preparing this dish is to leave the kondaikadalai soaked in water overnight. So a certain degree of pre -planning is required. Once this is done, you can prepare this black channa gravy in no time. Also, I prefer this version over the white channa (white garbanzo beans) version any day. 🙂
- Onion -1
- Tomato – 1
- Black channa – 1 cup
- Oil – 1 tbs
- Salt as required
- Grated coconut – 1 tbs
- Garlic clove – 1
- Fennel seeds – 1 /2 tbs
- Sambar powder – 2 tbs
- Soak black channa or kondakadalai in water for 8 hours or overnight and pressure cook for 5 whistles.
- Grind the ingredients given above to fine paste and keep it ready.
- Heat oil in a pan, add onion and sauté until the color changes. Add tomato and saute until soft. Add cooked channa followed by the ground mixture and bring it to boil. Switch off the flame when the gravy thickens.
- Serve it hot with chapathi or white rice with rasam. Enjoy!
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