Channa Kulambu

SpicySpicy Served HotServed Hot
based on 0 Ratings


Servings: 4 Preparation time:
  • 1 cup - 250 ml:
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal (Brown) chana( Kondakadalai ) 1 cup
  • Tamarinds, Raw, Imli, Tamarind Paste, Tamarind, Tamarid Tamarind ( Small lemon size)
  • Sambar Powder, sambhar masala Sambar powder -( 1.5 to) 2 tbsp
  • Gur, Jaggery, Soft, Powder Jaggery – 1 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water - as needed
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder - 1/4 tsp
  • To Temper:
  • Canola Oil, Vegetable Oil, Cooking (Gingely oil or cooking )oil ( 2 to )3 tbsp
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds - 1/2 tsp
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva Fenugreek seeds - 1/4 tsp
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds - 1/2 tsp
  • Pigeon Peas, Raw, Tuvar, Toor Dhal, Toor Dal, Red gram dhal Toor dal - 1 tsp
  • Urad Dal, White, Urad Dhall, Urad Dhal Urad dal - 1/2 tsp
  • Onions, Raw, Onion (Small onion or big) onion ( 10 nos) 1 ( finely chopped)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic (cloves) 15 (Finely chop 5 nos)
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves (Few)

Instructions (Preparation Steps):

  • Wash and soak brown chana/kondakadalai overnight or for 8 hours.
  • Pressure cook in low flame for 2 whistles.
  • Heat oil and temper. Saute onion, garlic and curry leaves.
  • Add the tamarind extract, sambar powder, turmeric powder and salt.
  • Add cooked channa and boil the gravy till raw smell goes off. Add little jaggery while it boils.
  • Serve hot with rice !

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
Add few fenugreek/methi/menthulu seeds while soaking rice and black gram for a 'healthy' dosa batter.
Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.


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