Channa Masala Gravy is a comforting Kerala-style curry that pairs beautifully with idly, dosa, or chapati. After our morning walk today, I used the black channa I had soaked last night to make this rich, creamy curry. It’s simple, filling, and perfect for a wholesome breakfast, bringing a little warmth from our kitchen to your plate.
📝 Ingredients:
For the Channa:
- Black Channa / White Channa – 1 cup (soaked overnight)
- Water – 2 cups
- Salt – to taste
For the Masala Gravy:
- Oil – 2 tbsp
- Garlic – 5 cloves, chopped
- Onion – 2 medium, chopped
- Tomato – 1 medium, chopped
- Coriander powder – 1 tsp
- Red chili powder – 1 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Coconut milk – 1 cup
For the Tempering:
- Coconut oil – 1 tsp
- Mustard seeds – 1 tsp
- Dry red chili – 3
- Shallots – 4–5, sliced
- Curry leaves
🍳 Instructions:
Cook the Channa:
1. Add soaked channa to a pressure cooker with water and salt.
2. Cook until 3–4 whistles, then set aside.
Prepare the Masala Paste:
3. Grind chopped onion and tomato into a smooth paste.
Cook the Gravy:
4. Heat oil in a pan and sauté chopped garlic for 1–2 minutes.
5. Add the ground onion-tomato paste, coriander powder, chili powder, curry leaves, and salt. Cook for 5 minutes on medium heat.
6. Add the cooked channa and 1/2 cup water. Cook for 2 minutes, then stir in coconut milk. Switch off the flame after 2 minutes.
As your Channa Masala Gravy slowly comes together, why not pause for a moment of inspiration? Check out today’s Quote of the Day 🌟. And if you’re in the mood for more cozy reads or tasty ideas, explore our Blog for stories and recipes from our everyday walks. ✨
Prepare the Tempering:
7. In a small pan, heat coconut oil and add mustard seeds, dry red chili, sliced shallots, and curry leaves. Fry until golden and fragrant.
8. Add this tempering to the gravy just before serving. Do not mix until plating.
💡 Tips:
- For a richer taste, use fresh coconut milk.
- White channa can be used if black channa isn’t available.
- Serve hot with idly, dosa, or chapati for a wholesome breakfast.
- Store leftover gravy in an airtight container for up to 2 days in the refrigerator.