Black Channa Curry/Kerala Kadalai curry

Ingredients

Black channa.             -  1 cup

To grind

Fennel Seeds.              -  1 tsp
Cardamom  pods.      -   2
Cinnamon.                  -   2 inch
Cloves.                         -   3
Ginger.                        -   1 inch
Garlic.                         -    4
Curry leaves.              -   Few
Onion.                          -   1
Tomatoes.                   -    2
Shredded Coconut.   -    1/4 cup
Coconut Oil.               -    1 tsp
Paprika.                      -    1 tsp or red chilli powder 1/2 tsp
Coriander Powder.   -    1 tsp
Garam Masala.          -    1/2 tsp
Turmeric Powder.    -     1/4 tsp

Tempering

Mustard Seeds.         -     3/4 tsp
Coconut oil.               -     1 tsp
Green chilli.              -     1
Red chilli.                  -     1
Curry Leaves.          -      Few
Chopoed Small onion or big onion. -   2 tsp


1.  Soak the black channa over night.  Cook the black channa in a pressure cooker for 9 to 10 whistles.

2.  To grind:

In a pan add coconut oil.  When the oil is hot add fennel seeds, cardamom pods, cinnamon and cloves.  Saute for few seconds then add chopped onions, chopped garlic and ginger saute till the onions become golden brown.  Now add the tomatoes and cook till it becomes mushy.  Next add the grated coconut, curry leaves, turmeric powder, paprika/red chilli powder and garam masala.  Saute for a while and switch off the flame.  Add them to a mixie jar and grind it to a paste adding little water

3.  Tempering

In a pan add coconut oil.  When the oil is hot add mustard seeds. When the mustard seeds splutter add red chilli, green chilli, chopped shallots/onions and curry leaves.  Saute till the onions are well cooked.

4.  Open the cooker add the ground paste and tempering to the boiled black channa and bring it to boil.  Keep cooking till the raw smell of the ground paste goes.  Switch off the flame.