BLACK CHANNA GRAVY |KONDAKADALAI KURMA
Recipe type: Lunch/Dinner
Cook time: 
Total time: 
Serves: 3
 
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.
Ingredients
  • Onion -1
  • Tomato – 1
  • Black channa – 1 cup
  • Oil – 1 tbs
  • Salt as required
To grind :
  • Grated coconut – 1 tbs
  • Garlic clove – 1
  • Fennel seeds – 1 /2 tbs
  • Sambar powder – 2 tbs
Instructions
  1. Soak black channa or kondakadalai in water for 8 hours or overnight and pressure cook for 5 whistles.
  2. Grind the ingredients given above to fine paste and keep it ready.
  3. 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.
  4. Serve it hot with chapathi or white rice with rasam. Enjoy!
Recipe by MyEdibleCravings at https://myediblecravings.com/black-channa-gravy-kondaikadalai-kurma/