Sunday, May 10, 2015

Black Channa - Malabar Leaves (Basale soppu) Curry

Black Channa - Malabar Leaves curry is a gravy dish and it can be one of the side dish also.
Black channa is soaked in water for 5 to 6 hours and then cooked with Basale (Malabar leaves) leaves. The combination of black channa and the leaves is really nice and healthy too.
Let us see some benefits of having Black Channa in our diet.
Black channa ( chick peas) belong to the desi variety and have a good amount of fiber content and lower glycemic index. The seeds are excellent sources of protein. They are low in fat, high in dietary fiber, rich in vitamins and minerals.  Using black chickpeas is a healthy addition to our diet. It helps to lower the cholesterol, stabilizes the blood sugar in the body and good for prevention of diabetes. It contains good source of iron and it is rich in anti oxidants. Black Chickpeas are good for treating people who are suffering from kidney stones and jaundice. They can soak a handful of chickpeas at night and eat the seeds in the morning and drink the water to quench their thirst. They contain soluble fiber and adding black chickpea can be a healthy addition to our diet.
We can have this " Black Channa - Malabar Leaves" curry with plain rice, chapatis, rotis, naans, idli, dosa or even with bread. 
No Onions or Garlic added in this curry.
These Basale Leaves are from my garden and I feel so happy to use these healthy leaves.

Things Needed : 

Malabar leaves : 1 Bowl
Black Channa : 1Cup
Toor dal :2 Handful (1/4 Cup)
Rasam Powder : 2 Table spoons
Garam Masala powder : 1/2 Tea spoon
Tamarind pulp or Lemon juice : 1 Table spoon
Jaggery :1 Table spoon
Jeera : 1 Tea spoon
Oil : 1 Tea spoon full
Ingh : a pinch
Curry leaves : 5 to 6
Coriander Leaves : 2 Table spoons.
Green chilly : 2
Salt : required

Method :      

1. Wash and cut, Malabar leaves (basale soppu), coriander leaves and keep it aside. Slit green chilly.
2. Wash and soak black chenna for about 6 to 8 hours and pressure cook for 10 minutes. (It should be soft).
3. Wash and pressure cook toor dal and keep it aside.
4. Now keep a big pan on the fire and put water. Let it boil. Add basale leaves and cook till they are soft.

5. Add cooked black chickpeas, toor dal, salt, tamarind pulp, jaggery, slit green chilly and turmeric powder.
6. Mix it well and let it boil for 3 to 4 minutes.

7. Add rasam powder, garam masala powder and mix it well. Let it cook for another 2 minutes.

8. Add jeera, ingh and curry leaves splutter to the ready curry. Shift it to a serving bowl.

9. Add coriander leaves and serve with main dish you have prepared.

Note :

Chickpeas should be cooked well. You can reduce or increase the amount of jaggery.  You can add onions and garlic if you wish to. Adding a spoon of fresh ghee will add to the taste of the curry. The consistency can be thick or like sambar as you wish. You can add little butter instead of ghee just before serving. I have used MTR Rasam powder. (choice is yours). Home made rasam powder is the best.
Time : Cooking Time 30 minutes +  Chickpeas Soaking time  5 to 6 hours or over night.
Serves : 4 to 5.