Black/Kala Channa Curry

My pantry is always stocked with all kind of lentils and I love each one of them so much. I love how healthy and versatile they are and let’s not forget how delicious they are too. We are a big fan of lentils- curry, sundal, hummus,salad, anything! Annoying part about this is I ALWAYS forget(or a lil lazy) to soak it and most of them need overnight soaking. But my love for these lentils beats my laziness and I’m proud of myself for this. I usually make only sundal with kala channa and love it. Found this awesome awesome recipe when I googled(Oh what would I do without you, Google). Made it the same day and fell in love with it. This recipe is a keeper and have been making this a lot since then. Here’s how I make it. You will need Black channa(soaked overnight)- 1 cup Onion(big, chopped)- 1 Tomato(chopped)- 1 Garlic(chopped)- 4-5 pods Potato(cut into chunks)- 1 Chili powder- 1 tbsp Coriander Powder- 2 tbsp Tamarind- one blueberry size Cinnamon- 2 Cloves- 2 Oil- 2 tsp Salt to taste To grind Coconut(grated)- 1/2 cup Cashews- 4-5 METHOD

1. Heat a cooker on the stove and pour 2 tsp of oil in it.
2. Add cinnamon and cloves to it.
3. Add onions and garlic pods and fry for few mins and add tomatoes to it.
4. Add potato chunks, channa, chili powder and coriander powder and mix well.
5. Add 3 cups of water and salt to this.Close and cook for 4 whistles.
6. Meanwhile, grind everything under ‘ To grind’ into a paste.
7. Soak the tamarind in little water and extract the juice.
8. Open the cooker once the pressure is released.
9. Add the coconut mixture and tamarind water to the curry and mix well and switch off the flame after 5 minutes.
10. Serve with rice, roti, dosai, idly and enjoy.