Channa masala curry

Channa masala curry/kondakadalai kulambu is one of my favorite South Indian dish. This curry is made up of black channa or white channa. For myself black channa is best, because it has lots of proteins and minerals and fiber content in it. But you can use either black channa or white channa. This curry that goes well with plain steamed rice and Idly, dosa.
Before making this curry you should soak the black channa overnight in water. So the black channa becomes soft for cooking. I usually cook this curry once in a week. Because it is good for kids. Now check out the steps given below.

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Preparation time:10 minutes 
Cooking time: 15 minutes 
Serves:2 to 3 

Ingredients :

1. Black channa- 200 gram
2. Shallots- 10 
3. Tomatoes - 2
4. Turmeric powder- 1 tsp 
5. Masala chili powder/kulambu milagai thool- 3 spoon
6. Salt- as required 
7. Cinnamon -  1 piece 
8. Bay leaf- 1
9. Fennel seeds- 1 tsp 
10. Curry leaves - few

For making paste:

1. Coconut - 3 stripes 
2. Poppy seeds/Kasakasa -  1 tsp 

Method:

Step 1: Take a pressure cooker, add overnight soaked channa dal, chopped shallots, chopped tomatoes, turmeric powder, masala chili powder, salt and 3 cups of water. Cook till the channa turns soft. 

Step 2: After the channa cooked well, take a separate pan or use a same cooker. Heat 3 tsp of oil, add cinnamon, bay leaf, Fennel seeds, curry leaves. 

Step 3: Now add the cooked channa curry in seasoning cooker and leave them to boil. 

Step 4: Finally add the grounded coconut and Kasakasa paste in the curry to get thicken. Boil for 2 minutes. Switch off the stove and serve hot with plain steamed rice or dosa. 

Pictorial:

Add channa dal, shallots, tomatoes, turmeric powder, masala chili powder and salt in a pressure cooker. Cook well. 

For seasoning, heat 3 tsp of oil, add cinnamon, bay leaf, Fennel seeds, curry leaves. 

Add the cooked channa curry in seasoning and leave them to boil. 

Now add the coconut and Kasakasa paste. Cook for 2 minutes and serve hot with plain steamed rice.