Kadalai Paruppu Kuzhambu – கடலைப் பருப்பு குழம்பு – Channa Dal Gravy – Side dish for Idli Dosai Chapati – Bengal Gram Lentil Curry – Easy vegetarian Side dish – Veg Gravy Recipes – This is one fine recipe from our family recipe collection… not a regular but one gem of a dish which i adore… normally we cook this with addition of veggies, but today i will be sharing a simple version.
Kadalai Paruppu Kuzhambu
Simple lentil curry made with Bengal gram, an excellent side dish for idli dosa or chapati.
Servings: 4
Ingredients
- 1 cup Bengal Gram / Kadalai paruppu / Channa dal soak for 3 hours
- 1 cup Onion chopped
- 1/2 cup Tomato
- 2 each Green chilli
- 1 teaspoon Ginger Garlic paste
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Kashmir Chilli powder for color
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander powder
- 1 & 3/4 teaspoon Salt
- 3 cups Water
- 2 tablespoons Oil
- 1 teaspoon Ghee
- 2 each Bay leaf
- 1 each Star Anise
- 2 each Cinnamon
- 2 each Cardamom
- 6 each Cloves
- 1 teaspoon Cumin seeds
- 4 each Curry leaves
- 1 tablespoon Coriander leaves chopped for garnish
Instructions
- Soak Bengal gram for at least 3 hours in enough water.
- Heat oil and ghee in a pressure cooker pan, season with bay leaf, cumin seeds, cinnamon, cloves, cardamom, star anise and curry leaves.
- Saute onion along with green chilli and ginger garlic paste until well browned.
- Add in chopped tomatoes along with turmeric powder, red chilli powder, coriander powder and salt. Kashmir chilli powder is optional, its for adding more color to the gravy.
- Saute well until the masala powder blends well and turn brown.
- Add in soaked bengal gram along with water and pressure cook for 2 whistles.
- When done, gently mix and garnish with coriander leaves.
Soak Bengal gram for at least 3 hours in enough water.
Heat oil and ghee in a pressure cooker pan, season with bay leaf, cumin seeds, cinnamon, cloves, cardamom, star anise and curry leaves.
Saute onion along with green chilli and ginger garlic paste until well browned.
Make sure to fry the onions until well browned, this will help to get a smooth texture gravy.
Add chopped tomatoes along with turmeric powder, red chilli powder, coriander powder and salt. Kashmir chilli powder is optional, its for adding more color to the gravy. Saute well until the masala powder blends well and turn brown.
Add in soaked bengal gram. PANEER CHANA MASALA
Add in water. CHANNA KURMA
Pressure cook for 2 whistles. (I have soaked bengal gram for 3 hours and 2 whistles will be apt to cook to right texture. If you soak for less time then increase to 1 or 2 whistles extra)
When done, gently mix.
The lentil will still hold its shape. As you mix a few will crush and blend with the gravy.
Garnish with coriander leaves and finish.
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