Channa Gravy

Boiled Sundal or Garbonzo beans is our evening snack when we come back home from school. Sundal has protein and carb which keeps you full for a longer period and it is a nutritious food. We always had boiled sundal and never had it as gravy. When I started cooking 15 years ago, I came across many channa masalas which is all onion and tomato-based gravy which I didn’t like. When mom visited me, she taught me to grind some sundal and add to the gravy. I didn’t like that as well. I figured out that there isn’t any fat added to the sundal gravy that is why I don’t like it. I grind some coconut and added to the gravy along with some boiled sundal which gave me the taste I was looking for. Surprisingly my kids like it this way as well and they eat without any complaints about Rotis or Parathas.

I soak the sundal at-least for 8 hours and pressure cook with some salt. Well, some days I forget to add salt while pressure cooking sundal but never noticed a big difference. That’s because before I add sundal to the gravy, I mash a little bit with a spoon so that sundal can observe masala, salt while cooking. Also once you finished cooking allow it to sit for 10-15 minutes before you serve as this helps sundal gravy to thicken and you get an amazing taste for each bite. I also don’t add any garam masala or chana masala instead I add some homemade chicken masala powder.

If you are watching your carb intake you have to be careful with beans as this might increase your carb even-though it has a good amount of protein.

Ingredients:

• Oil- 1 TableSpoon
• Cinnamon stick- 1 small piece
• Cloves- 5
• Onion – 1 (Finely chopped)
• Tomato- 1 (Finely chopped)
• Curry leaves
• Ginger/Garlic paste- 1 TableSpoon
• Turmeric powder- 1/2 TeaSpoon
• Redchilli powder- 1 TeaSpoon
• Coriander Powder- 2 TeaSpoon
• Homemade chicken masala powder (optional) – 1 TeaSpoon
• Boiled Sundal – 2 cups (Save couple spoons to grind)
• Coconut – 2 Table spoon
• Coriander leaves- 2 Tablespoon

Steps:

1. Head iron Kadai or heavy bottom pan and add oil.
2. Once the oil is hot, add Cinnamon stick and cloves.
3. Now add Onion and saute it till its translucent.
4. Add curry leaves, Ginger/Garlic paste and saute well.
5. Once the raw smell goes off, add tomatoes and mix well.
6. When tomatoes are cooked well, reduce the flame and add spices- Turmeric, RedChilli, and Coriander powder and mix well.
7. Add chicken masala powder and mix well.
8. Now add boiled sundal, mix well along with some water.
9. Let it cook for 5 minutes.
10. Now grind coconut and sundal and add it to the gravy.
11. Add coriander leaves and cook until raw smell goes.
12. Now turn off the stove and let it rest for 10 mins before you serve.

Enjoy sundal gravy with Roti or Paratha along with cucumber raita.