Sookha Channa Masala

Here’s a quick fix one can’t go wrong with.

Traditionally, kaala channa is consumed during festive season with halwa and pooris, we quite enjoyed these today as a side with our lunch.

My dear friend Revati, a phenomenal cook and my go to sounding board for anything food related helped me out with this one. She is a food blogger who really knows her food! Do check her out on Instagram or WordPress.

Ingredients:
• Kaala channa
• Ginger & green chilli garlic paste
• Amchur powder (dry mango)
• Whole jeera
• Jeera powder
• Hing powder
• Dhaniya powder
• Rock salt
• Fresh coriander for garish

Method:
• Temper whole jeera in ghee or oil
• Add the ginger garlic green chilli paste
• Sauté a bit
• Add hing
• Add the cooked black channa
• Add Amchur, black salt, jeera powder and dhaniya powder
• Rock salt
• Add a tiny amount of water (if the channa is freshly boiled, then take the water from the boiled channa itself)
• Sauté until the water dries out
• Garnish with coriander

Notes: it’s okay to go a litte heavy handed on the dry masala powders, gives it that lovely grainy texture and packs in a punch!

Black bean noodles in turmeric coconut curry

I was lucky to get my hands on some lovely handmade noodles from Nutty Fresh (IG: nutty_fresh). The children love noodles and I thought of experimenting a little.

I found a great recipe which had easy alternatives to the missing ingredients, plus added a few of my own and lunch was a relaxed and delicious deal!

Ingredients:

  • Coconut milk
  • Cumin whole or powdered
  • Coriander powder
  • Ginger
  • Onion
  • Red chilly (dried or de seeded, fresh)
  • Garlic
  • Turmeric
  • Lemon zest
  • Lemon juice
  • Celery
  • Basil
  • lemongrass stalk with leaves
  • Jaggery
  • Salt to taste
  • Noodles
  • Veggies of choice: I’ve taken zucchini green and yellow, red pepper & Spring onion

Method:

  • Grind the Cumin (whole or powdered), Coriander powder, Ginger, Onion, Red chilly (dried or de seeded, fresh), Garlic, Turmeric with a tablespoon of coconut milk.
  • Set aside
  • In a wok / kadhai, add coconut oil and sauté finely chopped garlic and lightly sauté the veg.
  • Add the fresh paste you just made to the mix.
  • Add coconut milk and water (go easy on the water)
  • Bring to a boil until the veg is almost cooked
  • Add chopped fresh parsley, basil, lemon zest and spring onions. Cook for a minute more approx.
  • Add salt and jaggery to taste
  • Add the lime juice
  • Make noodles separately.
  • Serve the noodles and the curry in a bowl. Garnish with onion chives, chili flakes, dash more of lime if need be.
  • Serve the noodles dunked in the warm curry and toppings.

I am a very instinctive cook so I don’t really do measurements but here’s the link of the site where I got the recipe from.

How do you like your noodles?