santoshbiraj

INGREDIENTS:
1/4 kg Black channa
FOR MASALA
½ Coconut scraped and roasted till dark brown.
6-8 red chilies, roasted
1 tsp. coriander seed, roasted,
1/2 tsp. jeera roasted
1/4 tsp mustard
1/4 tsp pepper corns
3-4 flakes garlic
1 onion chopped
Small piece of Jaggery
Tamarind (size of 1 lime)
Salt to taste
FOR SEASONING
2 tbsp. oil
½ tsp. mustard seeds
1 onion, chopped
Curry leaves
METHOD:
Wash black channa and soak overnight.

Next day, drain it and pressure cook along with little water and salt till done.

Grind the ingredients of the masala with little water.

Add the scraped coconut and grind coarsely.

Add this masala to the cooked black channa along with the jaggery and boil for 5 - 10 minutes.

Heat 2 tbsp. oil, add mustard seeds. When they splutter add chopped onions and curry leaves.

Fry till brown and add this to the channa. Cook for sometime till it gets dry.