A tasty blend of Kabuli chana (white kadala) and cut beans prepared with coconut masala……. The typical consistency of this preparation is a thick gravy, making it ideal for going as a side dish with typical Indian breads and for boiled rice.
- Cut Beans : 4 Cup
- Coconut oil : 1 T-sp
- Kabuli Chana : 1 Cup
- Salt for taste
- Water for cooking
- Grated Coconut : 1.5 Cup
- Jeera : 1 T- sp
- Turmeric : ½ T- sp
- Garlic cloves : 2
- Dried red chilli : 6 (adjust)
- Mustard seeds : ½ T- sp
- Dried red chilli : 3
- Curry leaves
- Oil : 2 T- sp
- Soak the chana for about 5-6 hours.
- Pressure cook the chana adding enough water to cover the chana and salt; cook it for about 3-4 whistle/ until soft. Don’t overcook. Don’t drain the excess water.
- Grind the ingredients for grinding to a coarse mixture (little more than thoran/poriyal), use some water for grinding.
- Heat a pan, add the oil and splutter the mustard seeds. Then fry the red chilli and add the curry leaves.
- Then add the cut beans, along with a little salt at this point and saute it for a minute; add ½ cup of water and close the lid and cook it .
- Open the lid and stir in regular intervals, add more water as needed.
- Once beans is half done add the cooked chana along with the water and close it; cook for another 1 minute .
- Then add the ground masala and close it and cook it until the beans are getting soft.
- Open the lid and mix well and check the salt , add if needed.
- Add 1 T- sp of coconut oil and mix, then take it out from the stove.
- The consistency of the dish is like a thick gravy (not a dry dish like thoran) . I used 1.5 cup of water including grinding and the water from the cooked channa.
- With 1 cup kabuli-chana you will get 2 ¼ cup cooked chana.
- Don’t forgot to add 1 T- sp coconut oil before switch off the stove, that will give the dish more taste & aroma.