Black Channa Curry/Gotila

A black chana gravy or curry is a popular recipe in most of the Indian homes, but have you ever tried making the recipe with partially grounded chana? Try this as an alternative - this inspiration is from green peas daal which is also cooked in similar style. In this the entire chana is not left whole, but half of it is made in paste and the remaining half in the usual way. This gives the curry a very unique taste.





Ingredients

1 bowl Black Chana (Gram- soaked overnight)
1/2 bowl chopped onion
1/2 bowl chopped tomato
2 tablespoon chopped coriander leaves
1 tea spoon ginger and garlic paste
4 tablespoon cooking oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon cumin powder
1 teaspoon red chili powder
1 tablespoon ghee/butter
whole garam masala ( 1 bay leaf,1 red chili, 2 green & black cardamom )

Directions:

1. Take 1/2 quantity of the soaked black chana  and make a paste in a mixer-grinder.
2. Heat oil in a pressure cooker and add chopped onions and sugar, roast it till light brown.
3. Add chopped tomato, salt, turmeric powder, red chili powder, cumin powder, garam masala powder and ginger & garlic paste. Mix well and roast for 1 to 2 min.
4. Add black chana paste in the fried masala above, mix well and keep on low flame.
5. Keep stirring intermittently till it turns brown in color.
6. Add rest of black chana in the preparation above and add 1 table spoon ghee or butter and coriander leaves .
7. While it is getting cooked, in a separate bowl/pan boil 2 cups of water with - whole garam masala , 1 tablespoon ghee and cover it with lid.
8. Add this boiled water and the contents in the pressure cooker and let it whistle for 4 times.

Once your Black chana is cooked, garnish it with Coriander leaves and serve with Butter / Ghee / Plane roti.