Brown Channa/Chickpeas Curry

Ingredients :

Brown sundal/channa - 3/4 cup (soak overnight)
Shallots -6 chopped
Brinjal - 2 small chopped
C. Salt - 1 1/2 tsp
Tamarind paste - 2 tbsp
Water - 2 cups
Turmeric - 1/4 tsp

To roast and grind:
Oil- 1 tbsp
Shallots -12
Curry leaves - few
Tomato - 1 roughly chopped
Coconut - <1/2 cup
Curry kuzhambu powder - 1 tbsp + 1/2 tsp

To temper:
Oil - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Dry red chilli - 1
Curry leaves - few

Method:
Pressure cook brown channa with turmeric and water for 8 whistles.

In a pan, pour oil and fry the items mentioned under roast and grind. Turn off heat immediately after adding the curry powder. Cool and grind.

In the same pan, pour little oil and sauté the chopped shallots. Add brinjal and sauté till it is cooked. Add the grinder curry paste and bring it to a boil. Pour the content into the PC and add salt. After all the raw smell subsides, add tamarind paste and cook for 10 mins.

Meanwhile, temper separately in a small kadai and add to the PC.


Notes:

• Pressure cook channa till it is well cooked and retain its skin intact. 
• Chilli powder may be added if more spice is needed.