Channa Ki Kadhi.. (Potato & Black Chickpeas Cooked In Tangy Tamarind Curry)

Channa Ki Kadhi... Chickpeas are a source of zinc, foliate and protein. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi channa (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (168 mg/100 g), which is higher than the amount found in a 100-gram serving of whole milk. Source from Wikipedia...

Ingredient's.

250gm black channa

2 medium potato, 2 brinjal (cut into big chunks)

1/2cup coconut paste

1/4tsp cumin seeds

1 medium onion, 2 tomato, hand ful of coriander leaves

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander

1tbsp ginger garlic

2tbsp tamarind paste

Oil and Salt to taste.

For Tempering.

10 to 15 curry leaves

1/4tsp mustard seeds

1tsp Oil.

Cooking Method.

Soak the chickpeas (channa) over night. and boil them using pressure cooker for 10 to 15 minutes on low flame..

Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot, add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste, tamarind paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add the boiled channa, potato and salt, mix it well. Close the lid and cook for 2 whistle. In a mean time prepare the tempering by adding all the tempering ingredients .

Then open the lid and add the brijal, tempering and 2 to 3 cup of water and mix it well and add salt if needed and cook for another 1 whistle in medium flame.

Serve hot with Rice, Roti or even with Ragi Balls.