Channa Hariyali

My Mom makes this dish, but I have no clue what its called as, all I knew was the quintessential ingredient in this dish is Cilantro and I named it Channa Hariyali... This is a very easy to make dish, lots of greens but not much of any other Masalas...



Ingredients:

Kabuli Channa - 3/4 cup
Cilantro - 1/2 cup
Mint Leaves - 10-12
Jalapeno - 2 nos.
Ginger - 1"
Garlic - 4-5 pods
Onion - 1 medium size
Tomato - 1 medium size
Tamarind - gooseberry size
Salt to taste
Sugar - 1/4 tsp
Cooking Oil - 1 tbsp
Water

Method:

1. Wash and soak Channa over night and pressure cook it with Water.
2. Heat Cooking Oil in a pan and fry the chopped Onion until transparent.
3. When cool grind it to a smooth paste. Grind Tomato and set aside.
4. Paste Cilantro, Mint Leaves, Ginger, Garlic and Jalapenos.
5. In the same pan add the Onion Paste and saute for a few mins, then add tomato paste.
6. When the color changes add the Cilantro Paste and saute until the smell disappears.
7. Adjust Salt, pour the Tamarind Paste and add Sugar. When it comes to a boil add the Kabuli Channa and cook for a few mins.

Serve with: Rotis, Dosa or Rice

Channa Hariyali goes to Cilantro's Jhiva for Cilantro



I am also sending Channa Hariyali to EC's WFY Side Dish