Black Gram Curry

Ingredients:-


1. 1 Cup Black Gram ( Soaked overnight and boiled )
2. 2 Red Onions ( Cubed )
3. 1/4 Cup Coconut ( grated )
4. 1 Bay leaf
5. 2-3 Cloves
6. 5-6 Black Peppercorns
7. 1 Red Chili
8. Cinnamon ( small stick )
9. 1 Star Anise
10. 1 tbsp Oil
11. 1 tbsp Ginger Garlic paste
12. Salt ( to taste )
13. Red Chili powder ( as much as required )
14. 1 Tea Spoon Cumin powder
15. 1 Tea Spoon Coriander powder
16. 1 Tea Spoon Garam masala
17. Cilantro ( finely chopped - to garnish )
18. Lemon juice ( to taste )
19. 1 Tea spoon Cumin seeds
20. 1/4 Tea spoon Asafoetida

Method:-

1. Heat some oil in a pan. When hot add asafoetida and cumin seeds.

2. When the cumin seeds are golden brown add the bay leaf, cloves, pepper corns, red chili,
    cinnamon stick, star anise. Saute the spices for a few seconds and add the chopped onions.

3. Sprinkle some salt and saute the onions for a few seconds.

4. Add ginger garlic paste and saute for sometime till the onions are translucent.

5. When the raw smell of the ginger garlic paste is out add red chili powder, cumin powder,
    coriander powder, grated coconut and mix well. Saute for a few minutes

6. Saute till the powdered spices blend well with the onion and coconut mixture. 

7. Turn off the heat and when the mixture cools down blend it into a smooth paste. Add little water 

     if required.  

8. Heat a tbsp oil in a pan again. When hot add the paste and saute well for a few minutes. It will 

   start losing the moisture and look like:

9.   Keep sauteing till all the moisture is out and oil separates from the mixture.

10. Add the boiled Black gram / chana and mix well. When the chana is coated with the mixture
     add some water ( to get the desired consistency -- as thin or thick as desired ).

11. Cover the pan with a lid and let the chana gravy cook for 10-15 mins. Stir occasionally.

12. After 10-15 minutes turn of the heat. Garnish with cilantro.

13. Serve hot with chapati / naan or rice.

Enjoy!!!