Kadale Kaalu Palya

Serves 3-4 people

Ingredients

• Black Channa/ Kadale Kaalu, 2 cup soaked over night
• 1 medium sized onion chopped into small pieces
• 4-5 green chilies
• Mustard seeds ¼ tsp
• Jeera
• Gurellu pudi/ Niger seeds,ಗುರೆಳ್ಳು 3 tbs
• Turmeric a generous pinch
• Sabji masala 1/2 tbs
• Curry leaves 8-10
• Fresh Coriander a handful chopped
• 3 tbs Oil
• lemon juice  1 tea spoon,
• 1/2 tbs sugar
• Salt to taste

Method

Soak black channa overnight, in morning pressure cooker it with 3 whistles. Take a pan, heat 4tbs of oil, once oil is heated add mustard, jeera, curry leaves, green chilies, onion, fry onion till it turns golden. Then add turmeric, sabji masala, sugar, salt. Drain the water & keep it aside, add cooked black chaana to pan, add gurellu pudi, lemon juice, coriander, 1/2 cup drained water and mix well, allow it to boil for 10mins. 

Ready to server with chapati/ jawar roti 

Shenga Chutney Pudi/ Groundnut Chatney

This chutney can be stored for the longest time. It really tastes good and can be served with almost everything.

Ingredients

• 1 Cup peanut/ shenga
• 1/4 Cup roasted chana dal/ putani
• 1/2 Cup curry leaves/ karibevu
• 1/2 Tbsp Jeera/ jeerige
• 15 Garlic love/ belluli
• A small piece of jaggey/ 1 tbs sugar
• 3 to 4 Tbsp red chilli powder ( depending upon the spicy)
• Salt as per taste

Method

Roast peanut and keep a side to cool down, then take roasted peanut, roasted chana dal, curry leaves, jeera, garlic, chilli powder, jaggery and salt in mixer jar and grind it into powder. Shenga Chutney Pudi is ready to taste. 

This chutney can be served with roti's or chapatti's with ghee or curd. Also it can be applied over roasted bread slices – it tastes very good.