Ingredients
1 cup kala chana (small variety), soaked overnight
1 tsp salt
4 dried red chilies
2 tsp coriander seeds
3 cloves garlic
2-3 flakes of tamarind
Half cup grated coconut
1 tbsp coconut oil
A pinch of asafoetida
Half tsp mustard seeds
1 sprig curry leaves
Quarter tsp fenugreek seeds
Method
Drain the kala chana and pressure-cook with two cups of water and salt
for 15 minutes (keep on low flame after the first whistle for 15 minutes).
In a small pan, toast the chilies, coriander seeds, garlic and tamarind for one-two minutes until the chillies are crisp. Transfer to a spice grinder along with coconut and grind to a fine paste using up to half a cup of water.
Add the spice paste to the cooked kala chana and simmer for five minutes.
For the tempering, heat the coconut oil in a small pan. Stir in the asafoetida, mustard seeds, curry leaves and fenugreek seeds. Once the mustard seeds pop, transfer the tempering over the curry. Serve hot with rice or rotis.
this isn't my recipe, read it seemed interesting, healthy, wanted to share it with all.