Brown Channa Curry Recipe

Method 1


 750gms Brown Channa (soaked overnight)

2-3 tbsps Coconut

Corriander seeds 1 tsp

Jeera 1 tsp

Pearl onions


Pressure cook the channa with a little turmeric.

Roast corriander seeds and jeera in a little oil.

Add grated coconut and sauté on medium flame until golden brown.  Cool and grind.

Add this to the cooked channa and leave it to simmer for some time.

In a separate pan, fry pearl onions until golden brown and add to the cooked channa.

Method 2:


 750gms Brown Channa (soaked overnight)

2 Onions

2 Tomatoes

1 tbsp Channa masala


Take onion, tomato, ginger, channa masala and a little cooked channa and grind to a paste.  

Heat oil in a pan. Add mustard seeds, and when it pops, add the ground paste with the masala and saute until the raw flavour leaves.

Add it to the cooked channa and let it simmer.

Garnish with finely cut corriander leaves.

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