Black chick peas curry/ Senagalu Pulusu and Kattu Rasam

Black chick peas/ Kala Channa adds nutrition like fiber and proteins to our diet. I usually make puli kozhumbu/ Kara kozhumbu with kala channa. This is one of MIL's recipe, Senagalu pulusu thats what they call it... The gravy looked colorful and tasted heavenly. She also taught me how to use the boiled channa water to make rasam known as Kattu rasam. The taste of rasam was different but very tasty. It is very nutritious meal from start to finish....

Senagalu pulusu/ Kala Channa curry





Ingredients:

1 big onion
2 tomatoes
1 cup kala channa
4 pods of garlic
5 tbsp coriander powder
1/4 tsp turmeric powder
Lemon sized tamarind (squeeze and take extract)
salt to taste

Paste:

8- 10 redchillies (adjust to taste)
1 tsp cumin seeds
1 tbsp raw rice
3 tbsp grated coconut

Preparation:

Soak channa overnight. In a pressure cooker, add excess amount of water to cook channa. Cover and cook for 1 whistle. Remove from heat and let it cool down. Use strainer to separate water from the channa. Keep them separately.

Grind the mentioned ingredients to a fine paste.

In a pan, add chopped onions, tomatoes, garlic, ground paste, coriander powder, turmeric powder and half of the channa water. Cover and cook for 10 mts or until the raw smell of masala vanishes. Add boiled chaana to the gravy. Let it cook for 5 mts. Adjust salt. Finally add tamarind water according to ur taste. Let it boil for another 1o mts. Remove from heat. Season it with oil, mustard seeds, curry leaves.


Senagalu pulusu is ready....





Kattu rasam:




Use Remaining channa water to make rasam( don't add water)... Check out Rasam recipe!!!!