Black channa gravy is a spicy side dish prepared with black channa (chickpeas) cooked in green gravy (cilantro based). This is a delicious side dish to go with poori or chapathi's. Needless to say, black channa is very good for health - rich in protein, lowers cholesterol, high fibre content, good carbs for diabetics (What more does one want ??!!).
Probably, this is one of the first few North Indian recipes that my mom borrowed (and later mastered) from her sis who used to live in Mumbai. This recipe was an instant hit in our house. During school days, my mom often makes pooris and prepares this gravy for side (woww.. whatta pair!!!). After we moved to Chennai, making poori's at home came down (did we get diet conscious?! - not sure) and this recipe kind of lost its popularity & appeal. After so many years, I decided to dust off the recipe and bring it back to life :-) Thanks to my amma & chithi (aunt) for this 'healthy & tasty' recipe.
Black Channa - 2.5 cups
Medium sized onion - 1 no
Cumin seeds (Jeera) - 1/2 tspSalt & Oil - to taste
Cilantro - 1 bunch
Pudina (Mint leaves) - handful
Green chillies - 6 nos
Ginger - 1 inch
Fennel seeds - 1/4 tsp
Cloves - 4-5 nos
Cardamom - 2 nos
Cinnamon - 1 inch
Bay leaf - 1 no
Shallots - 10 - 15 nos
MethodSoak black channa overnight. Wash and pressure cook the same with salt and keep it aside.
Fry all the items under "Green Gravy" in little oil until brown and blend them together with cilantro, pudina, chillies, ginger and keep it aside.
Heat oil in a pan over medium heat, add cumin seeds and let it sizzle. Add chopped onion and let it turn translucent. Now, slowly add the green gravy to the pan. (Be careful while adding the gravy to the pan as it splatters).
Add salt and cook until the oil separates. Add cooked channa and mix it well with the masala.
Serve hot with poori’s or chapathi 's.