Kala channa Curry (brown channa) Recipe | Tamil Nadu style (with Coconut)

Ingredients

• 1 Cup brown channa
• 1 Big onion
• 5 Sambar onion
• 1 Big Tomatoes
• 3 Green chillies
• 8 Tbsp Oil
• 1 Tsp Mustard seed
• 2 Tsp Cumin seed
• 1 Tsp Fennel seed   
• 1/2 Cup grated  Coconut
• 1 Tsp Ginger garlic paste
• 2 Tsp Poppy Seed
• 1/2 Tsp Chilli powder
• 1/2 Tsp Turmeric powder
• 2 Tsp Coriander powder
• 1 Tsp garam masala
• Chopped Curry leaves 
• Chopped Coriander leaves
• A pinch of hing

Preparation Method

1. Soak channa overnight or for 5-6 hours.
2. Grind 5 Sambar onion,coconut,1 tsp cumin seeds and coconut to a smooth paste.Keep it aside.
3. Heat the pressure cooker in low flame, put 2 Tbsp oil and then add 1 Tsp mustard seeds, 1 Tsp cumin seeds, 1 Tsp fennel seeds and chopped curry leaves and 3 Green Chilies one by one.
4. After a minute, sprinkle finely chopped  onion and Green chillies into the cooker.
5. Fry the chopped onions  until it gets a brownish color and then add ginger garlic paste.
6. Add a little salt to the onions to speed up the process.Add tomatoes and cook until tomatoes become mushy.
7. Once the tomato is cooked, add turmeric powder, chilli powder, coriander powder  and saute until the raw flavor of the masala powder goes.If it becomes too dry, add a tbsp of water and cook.
8. Then add the Soaked channa along with the 3 cups of water. Add the coconut paste,a pinch of hing powder and garam masala.
9. Cook for a few minutes. Close the cooker with lid, do not put on the weight yet.
10. After steam is visible (will take upto 5 minutes), put the weight onto the pressure cooker.
11. Wait until 4-5 whistle of the cooker, at this point switch off the flame.
12. Garnish coriander leaves
13. Serve with Rice and chapati.