Senagalu/Channa/Bengal Gram Curry is a spicy curry and its best with jowar roti. Also goes as a good combination for Rotis/Chapathis/Dosa.
1 Cup Channa/Bengal Gram/Senagalu
1 Big Potato (cut into ½ “cubes)
2 Cups Tomatoes (chopped)
1 Cup Onions (chopped)
½ Cup Dry Coconut (grated)
1” piece of Ginger (chopped)
8 Garlic cloves
½ Cup Fresh Coriander Leaves
1-2 Cinnamon stick/Dalchinni
Turmeric powder little
1 tsp Dhaniya powder/Coriander powder
1 tsp Chilly Powder (as per requirement)
½ tsp Mustard seeds/Avalu
1 tsp Cumin seeds/Jeera
1 tsp Bengal gram dal/Pachisenagapappu
1 tsp Urad dal/Minapappu
8-10 Curry leaves/Karvepaku
- Soak channa in water for 5-6 hours (in case, there is shortage of time, soak in hot water for at least 2 hrs).
- Grind tomatoes into a fine puree. Keep aside.
- Also grind ½ cup onions, ginger, garlic, coriander leaves, coconut, cloves, cinnamon, coriander powder, chilly powder adding little water, into a fine paste. Keep aside.
- Now heat 4-5 tsp of oil in a pan. Add seasoning items and let them splutter.
- Add remaining onions and cook till they turn transparent. Now add tomato puree and cook till it becomes slightly thicker.
- Add the masala prepared and cook for 2 mins. Add channa, chopped potatoes, salt, turmeric powder and enough water to it.
- Keep on medium flame till the channa and potatoes are cooked well. Otherwise you can pressure cook up to 3 whistles.
- Garnish with coriander leaves and serve hot with steamed rice or rotis.