A yummy kurma made with sprouted chana makes it more healthier. Before making this check out how to make sprouts at home. You can make this with plain soaked channa rather than using sprouted channa. This kurma is really spicy and pairs beautifully well with roti, but i love it with idly or dosa..So try this out and let me know how it turns out.
Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 7 to 8
Oil - 2 tblspn
Ghee - 2 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Onions - 1 large chopped finely
Tomatoes - 2 large chopped finely
Chilli Powder - 2 tsp or to taste
Coriander Powder / Malli Podi - 2 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste
Sugar - 1 tblspn
Coriander Leaves - 3 tblspn finely chopped
For Cooking Dal:
Water - 4 cups
Salt to taste
Coconut - 1 cup
Garlic - 5 cloves
Ginger - 2 inch piece
Fennel Seeds / Sombu / Saunf - 1 tblspn
Take sprouted channa dal in a pressure cooker and add some salt and cover it with water. Pressure cook it for 4 whistle, simmer it for 20 mins, now switch off the stove and let the steam go all by itself. Now open the cooker and check whether the dal is cooked completely by mashing it between your fingers, it should mash without any resistance. Set aside till use.
Now take all your grinding ingredients in a blender and make it into a fine puree. Set aside till use.
Heat oil and ghee in a kadai and crackle some cumin seeds.
Now add in onions and saute till it turns golden.
Add in tomatoes and cook covered till the tomatoes gets mushy.
Add in salt and all spice powders and saute till it gets mixed well and becomes like a masala and oil separates from it.
Now add in the cooked dal along with the cooking liquid.
Add in ground masala and mix well.
Now take a healthy portion of the channa mixture and add it to a blender. Make it into a smooth puree. Add this back into the curry and mix well.
Add in sugar and mix well.
Cover the kadai and simmer it for 10 to 15 mins till oil separates.
Add in coriander leaves and mix well.
Serve with roti or dosa.
|Take sprouted channa in a pressure cooker|
|cover it with water|
|Add salt to it|
|Cover and Pressure Cook|
|Cook till it completely cooked|
|It should be completely cooked|
|Now grind coconut, ginger, garlic and fennel seeds|
|Add water and make it into a smooth paste|
|Heat ghee and oil in a kadai|
|Add some cumin seeds|
|Add in finely chopped onions|
|Add some salt|
|saute till golden|
|Add in finely chopped tomatoes|
|saute it well|
|cover and cook|
|Add in all spice powders|
|cook till it darkens and oil separates|
|Now add in cooked channa with the cooking liquid|
|Add the ground masala|
|now take a healthy portion of channa mix|
|Add it to a blender|
|make into a puree|
|add it back into the curry|
|Now add a spoonful of sugar, it balances all the flavours|
|cover and simmer|
|cook till oil separates|
|add a good amount of chopped coriander leaves|