Channa Curry / Kondai Kadalai Kuzhambu

This Kuzhambu goes well with both Rice and Chapati. So I prefer making this more during Lunch so that I can serve the same with Chapati for Dinner.

Ingredients:

Channa/ Chickpeas / Kondaikadalai 3/4 cup 

Ripe Tomatoes (medium) 2

Brinjal (small) 1-2 

Sambar Powder 2 1/2 tbsp

Turmeric Powder 2-3 pinch
Grated Coconut 3-4 tsp

Water 3-4 cups

Salt 

For Seasoning:

Mustard Seeds 1 tsp

Curry Leaves 5

Pearl Onions 4

Sesame Oil

Preparation:

Soak Channa overnight.

Chop Brinjal and puree the tomatoes. Grate Coconut. Grind it along with little water.

Method:

Cook Channa in Cooker for 3-4 whisltes.

Heat Oil in a Pan. When hot, add Mustard Seeds. When popped, reduce flame and add Curry Leaves and Pearl Onions. When Onions turn translucent, add Turmeric Powder, Cooked Channa Dhal, Chopped Brinjal and fry for 2-3 minutes on a low flame.

Add the Tomato Puree.. Now add Sambar Powder, Water, Salt and stir well.

Boil on a medium to high flame till Vegetables & Tomato is almost cooked and the Kuzhambu reduces. Now add coconut paste and allow boiling for 6-8 minutes or until done.

Serves: 2-3

Serve with Rice and any Non-Spicy Poriyal like Carrot-Cabbage Poriyal or Cabbage-Peas Poriyal. 
This goes well with Poori and Chapati too.