Have you ever struggled to order food for an unplanned get-together? We did struggle recently when one of our family friends moved to India for good. We didn’t plan well and in the last minute tried to call couple of Indian restaurants for a combo but we couldn’t get an answer quickly. Kids were started screaming as “hungry…hungry”. Finally we decided to go for a take out from a place which we normally don’t like but that is the only option we had. When i heard about home delivery service in India i was bit excited and read more about it. This service provider foodpanda serving in many countries including India. It looks like the service is available in most major cities in India and they deliver food from different cuisines. Here is how it works

You can scan below Quick Response(QR) code for their Android and iOS App.

They do have city specific links for major cities like Delhi, Bangalore, Mumbai etc.

Here comes today’s recipe which is a gravy prepared with channa / chickpea without coconut. This curry is a best combo for white rice and appalam. It also goes well with chappathi, naan and even for making samosa chaat or any other chaat items.

Ingredients:

Serves 4 to 5 people

• 1/2 cup – Channa / chickpea / kondakadalai
• 1/2 no – Onion (chopped finely)
• 1/2 no – Tomato (chopped finely)
• 1/4 tsp – Turmeric powder
• 1/2 to 1 tsp – Red chilli powder
• 1 1/2 tsp – Coriander powder
• 1/4 tsp – Garam masala powder
• 1 tbsp – Coriander leaves chopped

For grinding:

• 1/2 no – Onion (chopped roughly)
• 1/2 no – Tomato (chopped roughly)
• 2 nos – Garlic chopped
• 1/4 inch – Ginger chopped

Seasonings:

• 1 tbsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / ulunthu
• 1/4 tsp – Fennel seeds / sombu
• 1/4 tsp – Cumin seeds
• 4 or 5 nos – Fresh curry leaves
• 2 pinches – Asafoetida

Preparation method:

1. Wash and soak channa / chickpea overnight and pressure cook them for 5 to 6 whistles or until well cooked.
2. Take a mixer grinder, add items given in the list for grinding and grind them to a coarse paste. Set it aside.
3. Take a handful of cooked channa / chickpea and grind them to puree by adding little water.
4. Heat oil in a pan, season with items given in the list for seasonings. Add chopped onion along with little salt, saute until translucent. Followed by tomato, saute until mushy.
5. Now add pureed onion tomato mixture and saute for few minutes. Then add turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell goes.
6. Add cooked channa and saute for few seconds. Now add 2 cups of water and required salt, bring it to boil for 5 to 10 mins. Finally add pureed channa and cook until you reach desired consistency.
7. Garnish with coriander leaves and switch off the stove, Serve with white rice or even with chappathi, naan etc.

Notes:

• Always reserve water in which channa is cooked. You can add this channa water in the curry along with our regular water.
• Increase or decrease red chilli powder as per your spice level.