Channa Kurma / Chickpea Kurma - South Indian style - Side dish for Idli, dosa, poori and rice

August 05, 2020    2 comments

Chickpeas/ White Channa contains a range of nutrients, including protein, which is necessary for bone, muscle, and skin health.

For people who are cutting down on meat consumption, a dish of chickpeas and rice, for example, can contribute a significant amount of protein to the diet. A cup of chickpeas provides almost one-third of an adult’s daily protein needs. 

Chickpeas as a source of dietary fiber and  may help lower blood glucose levels and reduce the risk of developing type 2 diabetes.

The nutrients in chickpeas may also help prevent a number of health conditions. The fiber, potassium, B vitamins, iron, magnesium, and selenium in chickpeas all support heart health.

AUTHOR -AHARIKA

Cuisine       : Indian
Category      : Side dish for roti
Serves        : Serves 5
Prep time     : 10 Minutes
Cook time     : 20 Minutes
Total time    : 30 Minutes
 
INGREDIENTS


  • White Chana/Kondakadalai - 1 cup (wash and Soak for 8 hrs)
  • Cooking oil + ghee – 2 tbsp
  • Cinnamon – 1 inch
  • Cloves – 1 no
  • Curry leaves- one spring
  •  Onion - 2 no (Medium sized)
  • Tomato - 2 no ( Medium sized)
  • Mint leaves - 1 tbsp (optional)
  • G&G paste - 2 tbs
  • Red chilli powder - 2tbs ( Add more for spicy kurma)
  • Corriander powder- 1 tbs
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Salt & water - as needed
  • corriander leaves- one handful

To grind
  • Grated coconut - 1/3 cup
  • Cashewnuts - 3 nos
  • Black pepper- 1 tbs
PREPARATION

Wash and soak the chana over night.
Wash and chop the vegetables finely.
Grind all the ingredients given under “To grind” to a smooth paste adding enough water.
Heat a pressure cooker base and add oil + ghee
Add onions and curry leaves and saute till it turns transparent & raw smell goes off.

Add mint leaves.
Add Ginger & Garlic paste and saute well till the raw smell vanishes.
Then add the tomato pieces and saute until mushy.
Add the turmeric powder,red chilli powder and Garam masala powder.Add the required salt and saute well till the raw smell of masala vanishes.Do in medium flame.

Now,add Channa or chickpea and saute it along with masala, so it gets mixed well.
Finally, Add the ground coconut paste and also add the required water and Stir well.
 
Pressure cook in low flame for just one whistle.
Garnish with Corriander leaves and Chana kurma is ready to serve !! 

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