Aloo Chana / Potato Chickpeas Dry Curry

Aloo Chana / Potato chickpeas dry curry is a delicious and yummy side dish. This goes well with any rice varieties and rotis.

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 Recipe Cuisine : Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:

Potato	2
White Chickpeas / Chana	¼ cup
To Temper:
Sesame Oil	2 tbsp
Mustard Seeds	¼ tsp
Cumin Seeds	1 tsp
Curry Leaves	½ spring
Finely Chopped Onion	¼ cup
Ginger Garlic Paste	1 tbsp
Dry Powders:
Red Chilli Powder	1 tsp
Coriander Powder	2 tsp
Turmeric Powder	¼ tsp
Salt	As required

Procedure:

1. Wash and soak the chana dal for 5-6 hours.

2. Wash the potatoes thoroughly and cut them into 2 halves or 4 quarters.

3. Boil the potatoes and chana dal together with little water for 2-3 whistles.

4. Then remove the skin of the potatoes and cut them into small cubes.

5. Drain the water completely from the chana dal. Keep it aside.

6. Heat the oil in a pan, add mustard seeds and wait for popping.

7. Add cumin seeds and wait for splutter.

8. Add curry leaves and sauté for few mins.

9. Add finely chopped onion and sauté till they become translucent.

10. Then add ginger – garlic paste and fry till the raw smell goes off.

11. Now add red chilli powder, turmeric power, coriander powder and salt. Sauté  for few seconds.

12. Now add cubes potatoes (from 4)  and chana dal (from 5). Sprinkle little water and  mix them well.

13. Cook till they raw smell goes off and mix them thoroughly.

                            Yummy and tasty side dish ready !

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Black Channa / Black Chickpea / Karuppu Kodai Kadalai Kuruma

     Typically we use white channa for making kuruma as side dish for chapathis. As in this recipe, you can also make kuruma with black channa also. This gives a 

different taste for the kuruma and it can be used for idli and dosa also.

 

Recipe Cuisine: Indian | Recipe Category: Sidedish

Preparation Time: 20 mins  | Cooking Time: 20 mins | Yields: 3 cups

Ingredients:

Black Chana	1 cup
Onion (medium size)	2
Tomato (medium size)	3
Ginger Garlic Paste	1 tbsp
Dry Powders:
Turmeric Powder	½ tsp
Red Chilly Powder	1 ½  tsp
Coriander Powder	3 tbsp
Garam Masala	1 tsp
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Bay Leaf	1
Curry Leaves	1 spring
To grind into paste:
Fennel Seeds / Sombu	2 tsp
Poppy Seeds / Kasa kasa	1 tsp
Roasted Gram/Pottukadalai	1 tbsp
Coconut	¼ cup
To Garnish:
Chopped Coriander Leaves	1 tbsp

Procedure:

Preparation Procedure:

1. Remove the skin of the onion and wash them. Then cut them into small pieces.

2. Wash and chop the tomato into small cubes.

3. Wash and chop the coriander leaves into very small pieces.

Cooking Procedure:

4.  Wash and soak the black chana for overnight. Again wash the chana and pressure cook with enough water for 3-4 whistles in a medium flame.

5. After pressure has gone, transfer the cooked chana into a bowl.

6. Meanwhile, grind the coconut, aniseeds, poppy seeds and roasted split gram into a fine paste with little water. Keep it aside.

7. Heat the oil in a pressure cooker, add mustard seeds and wait for popping. Then add the bay leaf and curry leaves. Sauté till the leaves becomes crisp.

8. Then add the chopped onion (from 1) and sauté till the onion becomes transparent.

9. Now add the chopped tomatoes (from 2) and fry till the tomatoes become mushy.

10. Add cooked chana ( from 4), turmeric powder, red chilly powder, coriander powder and salt. Mix them well and fry for 2 mins.

11. Now add the ground paste (from 9), garam masala and required water, mix them well and pressure cook for 1 whistle in high flame. Then switch off the flame and allow it to cool down.

12. After the pressure has gone, add the chopped coriander leaves (from 5) and give a stir. Transfer the kuruma into serving bowl,

     Yummy and delicious kuruma is ready to serve with roti and dosai.

Note:

1. Adjust the water level according to your requirement. Because for rotis we want the kuruma to be little bit thicker than dosai.

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Chick Peas / Channa / Kondaikadalai Sundal

     This sundal recipe is traditional recipe and is prepared especially during navrathiri. The procedure is very simple and can be prepared as regular snack also.

Recipe Cuisine: Indian | Recipe Category: Snacks | Serves: 3

Preparation Time: 5 mins |Soaking Time: 8 hrs| Cooking Time: 20 mins

Ingredients:

Chick Peas / Channa / Kondai Kadalai	1 cup
Salt	To taste
To Temper:
Oil	1 ½ tsp
Mustard Seeds	½ tsp
Urad Dal	½ tsp
Curry Leaves	1 spring
Cumin Seeds / Jeera	1 tsp
Grated Ginger	1 tsp
Red Chilli	1-2
To Garnish:
Grated Coconut	1 tbsp

Procedure:

1. Wash and soak the chickpeas over night or 8 hours.

2. Then drain the water from the soaked chickpeas, and then add ½ cup of water and little salt.

3. Pressure cook for 4-5 whistles in a medium flame. Allow it to cool down completely. After the pressure has gone, open the lid of the cooker and check if the chickpeas are cooked or not. Suppose chickpeas are not well cooked, again pressure cook for 2 more whistles. Again allow it to cool down and drain the water completely. Keep it aside.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Then add urad dal, red chillies (break them into half), curry leaves and grated ginger. Sauté for a min.

6. Now add the cooked chickpeas (from step 3) and sprinkle required salt. Mix them well and cook in a low flame for 2-3 mins.

7. Finally add the grated coconut and mix them well. Immediately switch off the flame and transfer it into serving bowl.

   Healthy and tasty sundal is ready.

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Sundal / Channa Biriyani

     The sundal gives a slightly different taste to the normal plain biriyani. This is a healthy and vegetarian biriyani which can be tried for vegetarians especially.

Ingredients:

Basmathi / Seeraga Samba / Normal Rice	1 cup
Channa / Sundal / chickpea	¾ cup
Onion	1
Tomato	1
Red Chilly Powder	1 tesp
Coriander Powder	1 tbsp
Turmeric Powder	½ tesp
Garam Masala Powder	½ tesp
Mint / Puthina leaves	Handful
Coriander Leaves	Handful
Ginger Garlic Paste	1 tbsp
Salt	As required / 1 1/2 tesp
Water	2 cups
To Temper:
Oil	1 tbsp
Ghee	1 tbsp
Cinnamon	1 inch
Cloves	2
Cardamom	1
Bay leaf	1

Procedure:

1. Wash and soak the chickpea/sundal for 8 hrs or overnight.  Pressure cook for 1 whistle and keep it aside.

2. Wash and soak the rice for 15 mins and drain the water completely.

3. Peel, wash and cut the onion into small pieces.

4. Heat the oil and ghee in a pressure cooker, add bay leaf, cinnamon, cloves and cardamom. Fry them for a min.

5. Then add the chopped onion and fry till it becomes translucent.

6. Next Add the chopped tomato and fry till it becomes mushy.

7. Then add chopped mint leaves and coriander leaves and fry for a min. Now add the soaked rice, red chilly powder, coriander powder, turmeric powder and salt. Mix them well.

8. Add chickpea and 2 cups of water-  (you can use rice soaked water also). Mix them well and add garam masala.  Again give a stir and close the lid of the cooker.

9. Put the whistle and keep it in full simmer after the steam has come out. Cook for 10 - 12 mins.

10. Open the cooker after the pressure has gone. Give a gentle mix with fork and serve with raitha.

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