Ingredients:

• 1 cup – black channa, boiled
• 3 – Garlic Cloves
• 1 tsp – Turmeric powder
• 5 – Green chillies
• Salt to taste
• To grind:
• 1/2 cup – coconut, grated
• 1/4 – Onion
• 1 stick – Cinnamon
• 3 – Cardamom
• 4 – Red Chillies
• 3 tbsp – coriander powder
• For seasoning:
• 1 tsp – mustard
• 14 – Curry leaves

Method:

1. Fry all the ingredients to be ground in 1 tbsp of oil.
2. Cool it and grind to a fine paste.
3. Boil the kala channa and keep separate.
4. Heat 1 tbsp of oil in a pan.
5. Add garlic to it.
6. Pour in the paste and add turmeric, green chillies, salt and channa.
7. Let it boil for 10 mins.
8. For seasoning:
9. Add oil in a kadai.
10. Put in mustard till it splatters.
11. Add the curry leaves and pour over the curry.
12. It can be served with rice or chapattis.

Recipe courtesy of Sify Bawarchi