Kadala Curry (Chana Curry )

Kadala curry is my mom's trade mark dish. If there is guest for breakfast she prepares it with idly or appam and it tastes heavenly with them. Though i have learnt preparing it now, i feel it never equals the taste of my moms preparation.

Ingredients:

Soaked Channa - 1 cup

Onion - 1 large ( sliced)

Tomato -1 medium

Potatoes - 1 small (optional)

Ginger Garlic Paste - 2 tsp

Tamarind Paste - 2 tsp

Chili powder - 1 tsp

Coriander Powder - 2 tsp

Turmeric Powder - 1/4 tsp

Curry Leaves - 1 spring (optional)

mustard - 1 tsp

oil - 1 tbsp

salt to taste

Soak the Channa in water over night or at least for 8 hours.

1. Heat oil in a pressure cooker and add mustard seeds. When the mustard seeds pop add the curry leaves.

2.Add the sliced onions and saute until the onions become pink.

3.Then add the ginger garlic paste and saute it until the raw smell goes off. Add the potatoes cut into pieces.

4.Add the tomatoes and when they get mashed add the Channa. Add salt and saute it.

5.Mix it well. Add turmeric, chili powder, coriander powder and again mix well.

6.Add Tamarind paste or tamarind water. Add 1 cup of water and pressure cook it for 10-15 min. I usually do it for 8 0r 9 whistles. Garnish with coriander leaves.

It goes well with poori or appam.