Ingredients:

• 2 cups – Channa (any variety), soaked over night.
• 10 – green chillies.
• Curry leaves – few.
• 2 inches – ginger.
• Salt, to taste.
• 4 tbsp – oil.
• For Seasoning:
• Mustard.
• Urad dal.

Method:

1. In a blender, mix channa, green chillies, ginger and salt.
2. Do not make it too smooth a paste. Put very little water while grinding to paste.
3. In a kadai, season oil with mustard and urad dal.
4. When mustard splutters, add curry leaves and the ground paste. Keep it on a slow flame and keep stirring every 5 minutes.
5. It will take like 30 minutes for this paste to get roasted (it turns pinkish).
6. Add coriander at the end. Do not cover it at any time while cooking.

Recipe courtesy of Sify Bawarchi