Black channa masala (southindian style)

Black channa - 1 cup soaked in water for 5-6 hrs

Onion - 2 no

Garlic pods - 4 nos

Red chillies – 3 nos

Coconut grated – 1 ½ cup

Red chilly powder – 1tsp

Coriander  seeds - 2 tbsp (roast the seeds in 1 tsp oil)

Turmeric powder - 1/2 tsp

tarmarind pulp- 1tsp

Mustard seeds - 1/2 tbsp

Curry leaves - 2 big stems

Coconut oil - 2 tbsp

Salt – Asper the taste

Make a paste of grated coconut, red chilly, 2 garlic pods, roasted coriander seeds, tarmarind pulp.

Boil the channa dal with 2 cups of water & salt in a pressure cooker  till soft . Remove the lid & add the coconut paste. Stir well & cook again for 1-2 min.

Heat 1 tbsp of coconut oil in a pan. Splutter mustard seeds & Add  hing, chopped onion,  2 chopped  garlic cloves, curry leaves. Sauté for 1-2 min till onions becomes soft.

Add chilly powder, turmeric powder  & sauté for 5 sec. Pour the seasoning to the boiled channa dal & mix properly & cook for another 1-2 min till the gravy becomes thick.

Serve hot with rice/ roti.

Sending this to Simply.food's  Flavours of South India ~ Event..

http://www.simplysensationalfood.com/2011/08/announcing-event-flavours-of-south.html