Black Channa with Spinach

Do you always plan ahead the next day's menu? It sure brings me a sigh of relief, moment of triumph, smile of success, if I could plan the previous night itself. There also have been nights.. oh.. those terrible nights... when I wake up in the wee hours and start planning for the next day! And, if at all I miss the planning part, I will be taking my entire morning in just deciding what to cook.. arghhhh.... and that drives me nuts!

Well, if you are like me, you 'll know what I am talking about.

Especially, recipes like this that uses dry beans & pulses needs to be planned atleast 8-10 hrs ahead. Well, canned beans is an alternative option, but do you want yourself to be forced into "unhealthy" luxury of being lazy & forgetful?! And, that is one reason why I have stopped stocking up canned 'anything' in my pantry and is always full of raw & fresh ingredients. But remember, fresh, tasty & healthy food is only a step away.. if you could pre-plan & soak the pulses, it is as easy as opening the cupboard and taking the ready-made can of beans!!!

Basic Info

Complexity - Medium
Prep time - 8-10 hrs (includes soaking time)
Cook time - 45 mins
Serves - 3-4

Ingredients

Black channa - 1 cup
Onion - 1 no (medium sized, chopped into small pieces)

Spinach - 3 cups (roughly chopped)

Turmeric powder - ½ tsp
Red chilli powder - ½ tsp
Channa masala - ½ tsp (replace it with garam masala)
Water - ½ cup
Salt - to taste
Oil - 1 tbsp

Roast & Grind

Garlic - 2 pods

Shallots - 6-8 nos (peeled & roughly chopped)
Coriander seeds - 1 tbsp
Grated Coconut - 2 tsp (optional)
Dry red chillies - 1 no

Method

Wash and soak black channa in water for atleast 6 hours (overnight preferred). Drain and pressure cook channa with a tsp of salt & with 2 cups water for 2 whistles. Let it cool. Drain & reserve a cup of cooked water.

Heat a tsp of oil in a pan and roast garlic, shallots and coriander seeds on medium heat until fragrant & golden brown. Let it cool and grind it into a smooth paste with coconut using as little water as possible. Set aside.

Now, heat the remaining oil in a sauce-pan. Add onions and sauté until translucent. Next, add red chilly powder, turmeric powder and channa masala. Sauté this well with onions for about 3-4 minutes or until raw smell from the powders are gone. 

Add chopped spinach and saute until the leaves are wilted. To this, add the ground paste, give it a good mix and cook for a min. Then, add channa, 1/2 cup of reserved water and mix well. Adjust salt and let the gravy come to a boil. Add more water if required.

Switch off the heat and keep it covered until ready to serve. The gravy thickens as the curry cools.

Serve warm with rice/roti.

Notes

- Sending this off to Made with Love Mondays!