Channa sukka (dry black grams)
- 1⁄4 kg, bengal gram, soaked overnight
- 2 onions, medium-sized, minced
- 2 tomatoes, medium-sized, minced
- 3 green chillies, slit in half
- 1⁄2” ginger, minced
- 1 tsp, mustard seeds
- 9 garlic cloves, crushed
- 2 tbsp, palm jaggery, grated
- 1 cup, fresh coconut, grated
- 4 tbsp, cooking oil
- 2 tsp, bafat powder
- salt, as per taste
1 tsp red chilly powder and 1⁄2 tsp garam masala can be used to replace bafat powder.
Soak the bengal grams in water overnight. On the following day, drain and wash. Put these in the pressure cooker with water at a height of 1 1⁄2 inches above the grams. Cook on medium flame till the cooker lets off 4 to 5 whistles. Remove from flame and keep aside.
In a wok, add oil. When the oil is warm, add mustard seeds. As these start crackling, add curry leaves and crushed garlic cloves till you get the aroma of the garlic. Now, add minced ginger, green chilies, onions, tomatoes and salt. Mix well and cover with lid, cooking on a low flame till the onions and tomatoes are soft.
Now add bafat powder along with grated jaggery and the boiled bengal grams. Add the grated coconut, mix and cook with lid on for another five minutes.
The dish is now ready to be served.