Channa Saaru

Channa Saaru  -  Shobana rao

Ingredients:

 Black Chickpea ( Channa), 1 cup
•Fresh Coconut Gratings, 1/4 cup
•Red Chillies, 3 * I have used the Byadgi variety
•Green Chillies, slit, 1-2
•Tamarind, size of a small marble
•Coriander Seeds, 1 tsp
•Jeera (Cumin Seeds), 1/2 tsp
•Asafoetida, a big pinch
•Jaggery, 1 tbsp or to taste
•Salt, to taste
•Coriander leaves, chopped, 1tbsp (for garnishing)

For Seasoning:

•Oil, 2 tsp or as required
•Mustard seeds, 1/2 tsp
•Curry leaves, 1 sprig

Method:

Soak the Black Chickpeas for 7-8 hours overnight. Pressure cook this the next morning.
Decant the channa and keep the stock aside.
In a little oil, fry the red chillies, coriander seeds, cumin seeds, asafoetida, and coconut gratings separately and grind this along with tamarind to a smooth paste using required amount of water
Add 1 tbsp of cooked channa in the final stage of grinding (this enhances the taste as well as the thickness of the ground paste)
Add this paste to the channa stock, add slit green chillies, add salt, add jaggery, mix well
Add water (if required) to bring it to the desired consistency and bring it to boil
Next, season with mustard seeds and curry leaves Finally, garnish with chopped coriander leaves.