Sundal kuzhambu or kadalai kuzhambu

Ingredients:

Channa (chick peas) - ¾ cup.
Onions - 2 (if large or 3 if medium) chopped finely.
Tomatoes - 1 ½ chopped finely.
Green chillies -1 split into two.
Oil - 4 tbsp.
Tamarind - small lemon size.
Mustard seeds - ¼ tbsp.
Curry leaves - 5 to 6 leaves.
Fenugreek Seeds - ¼ tbsp.
Chilli powder - ½ tbsp.
Coriander powder - 1 tbsp.
Salt - as required.

To grind:

Coconut - 1/4 cup.
Pearl onions - 5.
Cumin Seeds - ½ tbsp.
Pepper - ¼ tbsp.
Tomato - ½.
Sambar powder - ½ tbsp.

Method:

1. Soak the channa for atleast 2 hrs.
2. Pressure cook and keep it aside.
3. Soak the tamarind in water and squeeze the juice out of it. Keep aside.
4. Grind the ingredients under “To Grind” to a fine paste.
4. Heat oil in a pan and add mustard seeds. When it splutters add curry leaves, fenugreek seeds, onions and green chillies. Saute for some time till the onions become brown and then add the tomatoes.
5. Saute for some time till the tomatoes become mushy.
6. Add the channa, chilli powder and coriander powder and saute for 1 min.
7. Then add tamarind water and salt to taste and saute it.
8. Then add the ground paste and add 1 cup of water to it. Cover it partly with a lid and keep in a medium flame.
9. After 5 mins, Remove from fire when oil floats on top. Then garnish will coriander leaves.
Serve hot with rice.