22 June 2016

Channa Almond Curry

Channa has lot of nutrients. It has high quality protein, vitamins, minerals and fibre. Its low in glycemic index, hence suitable for diabetic people. It's easy to digest protein makes it apt for people of all age groups.

Channa Almond Curry

No. of Servings : 5


Channa - 250 gms (dry)

Onion - 2 medium

Tomato - 2 medium

Ginger Garlic paste - 1 tsp

Red chilli powder - 3 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Oil  - 3 tbsp

Coconut grated - 4 tbsp

Almond - 10

For tempering

Cloves - 2

Cinnamon - 1" piece

Cardamom - 1

Star Anise - 1

Marati mokku - 1

Bay leaves - 1

Preparation Method

1. Soak almond in hot water, peel the skin off and grind to thick paste along with coconut. Keep aside.

2. Grind tomatoes and keep aside.

3. Soak channa overnight. Pressure cook channa for 15 minutes. Keep aside.

4. In a kadai, heat oil and add the tempering masalas; cloves, cinnamon, cardamom, star anise, marati mokku and bay leaves.

5. Then add onion and try till golden brown.

6. Add ginger garlic paste and try till the raw smell goes and a nice aroma comes.

7. Add tomato paste, red chilli powder and turmeric powder and cook till oil separates.

8. Add boiled channa along with its water.

9. Add the ground coconut almond paste. Add enough water for the curry and cook for 10 minutes over medium flame.

10. Garnish with coriander leaves. Serve with chapati or hot steamed rice.