Channa curry Kerala style

Serves - 3

Ingredients:

• Black Channa- 1 cup
• Oil -2 tbsp
• Onion -1 big
• Coriander leaves - for garnish 
• Turmeric powder -1/4 tsp 
• Chilli powder - 1 tsp 
• Salt - to taste

To grind:

• Tomato -2 medium
• Fennel seeds -1 tsp
• Ginger- 1 inch piece
• Garlic -6 to 7 cloves
• Cloves -3
• Cardamom -2

To roast and grind:

• Coconut gratings- 1/2 cup

To temper :

• Coconut oil -1 tbsp
• Red chilli -1
• Curry leaves - 1 spring 
• Mustard seeds - 1/2 tsp
• Cumin -1/2 tsp

Method :

• Soak black Channa over night.
• Pressure cook it adding salt and enough water for 2 to 3 whistles.
• Grind all the ingredients mentioned under 'to grind' without adding water.
• In a pressure cooker  add oil followed by cumin and mustard seeds.
• Then add sliced onions, sauce for few seconds and add the ground paste.
• Keep the flame in medium and wait for 1 whistle then put the flame on low and let it book for 20 more mins.
• Mean while dry roast the coconut till golden brown and grind it by adding 1/4 cup water.
• Add this to the gravy once the pressure is released and let the gravy boil for 5 more mins.
• Now temper with items mentioned under ' 'to temper'.
• Garnish with coriander leaves. 
• Serve with appam, puttu or roti.

Notes:

• Instead of pressure cooking Channa separately you can cook it while making the gravy.
• If gravy is too runny just mash little Channa so that the gravy thickens.