Channa Curry (Kadalai Curry)

Ingredients:

1/2 Cup - Brown Channa (Karuppu Sundal) washed and soaked overnight
3-Brinjals/Egg Plant , medium cut-lengthwise
1- Ripe tomato, finely chopped
10- Pearl onions, finely chopped
Tamarind - Marble sized soaked in 1/4 cup water
Finely cut cilantro/corriander
1tsp - Sambar powder
1/4 tsp - Turmeric Powder
Salt to taste

Grind:
1/2 Cup - shredded coconut
2tsp - Rice (soaked for 15 mins)

Tempering :
1/2 tsp - Mustard Seeds
Few curry leaves
Oil

Method:

Cook the channa in a pressure cooker for 2-3 whistles.Do not discard the dhal water.Heat a pot. Add the tempering. Once the curry leaves and mustard seeds splutter, add the chopped onions. Saute till the onions get soft.Add the turmeric powder,and the chopped tomatoes.Saute till the tomatoes gets cooked. Then add the brinjals.If the mixture is dry, add some of the dhal water. Once the brinjals get cooked, add the channa, sambar powder, tamarind paste,grinded cocount-rice paste, salt.

Stir the curry and keep on low flame.Let the curry come to boil. Keep stirring to prevent burning.Once the raw smell of coconut is fades add cilantro/corriander leaves and remove from stove.

This is a tasty curry that can be served with hot rice, chappati,idyappam,dosai.