I like this curry. I don’t find any different when I substitute Coconut milk with Soya milk. However my kids prefer coconut milk instead of soya milk. In this recipe I have used Coconut milk if you are health conscious go with soya milk (With Soya Milk adjust the spice). This goes well with Appam .
Ingredients:
Brown Channa – 1 Cup
Small Onion – 12 chopped finely
Red Chillies – 8
Turmeric Powder – 1/2 teaspoon
Coriander Seeds – 2 teaspoon
Cumin Seeds – 1/2 teaspoon
Coconut milk – 1/2 cup
Ginger – 1 inch
Tomato – 2 Chopped finely
Mustard Seeds – 1/4 teaspoon
Curry leaves – 2 strings
Cloves – 2
Cinnamon – 1 inch piece
Oil – 3 teaspoon
Method:
Wash and soak channa for 8 to 10 hour
Pressure cook Channa with onion, ginger,turmeric powder and tomato (10-15 mins) when it cool down mash it so that it is more like gravy
Dry roast red chillies, Coriander seeds, cumin seeds and grind to fine powder
Heat the kada and add oil
When the oil is hot add Mustard Seeds when it is start to splutter. Add Curry leaves
Add Cinnamon and cloves
When nice smell comes add cooked Channa and powdered masala
Let it boil for 3-4 mins
Add coconut milk and let it boil for another 3 mins
Serve with Appam or Puttu
