Channa Kulambu

Channakulambu is a popular south Indian dish. Kulambu is essentially a type of gravy; chbanna are chickpeas. Together they form chickpea gravy. This dish is excellent for vegetarians and vegans alike. But it’s great for omnivores as well, simply because it is extremely tasty. You can serve it over rice, or eat it on its own. Enjoy your channakulambu wherever you are by packing it in a Vaya Tyffyn lunchbox. A Vaya Tyffyn will keep it fresh and tasty hours later!

Health Benefits

The main ingredient in Channakulambupowder is the chickpea, a member of the legume family. Chickpeas are one of the best available superfoods. They offer a wide range of nutrients in abundance like, vitamins A, C, D, B-12, B-6, iron, calcium, and magnesium. The most important nutrient it offers however, is protein. The protein levels in channa are generally higher than those found in equal servings of meat. This helps the body improve recovery times for fatigue, muscle strain, and illness. The low amount of fat present helps lower cholesterol and improves heart health.

Ingredients

onions- peeled and sliced: 3

channapowder: 2 tbsp

salt to taste

tomatoes- sliced: 2

turmeric- chopped: 1 tbsp

Curry leaves- a handful

brinjal- chopped: 1

drumstick- cut in pieces: 1

channa- dried: 3 cups

cup of coconut- grated: 1

How To Make Channa Kulambu

1. Soak thechanna overnight in water.
   1. Drain the excess water and put the channain a pressure cooker.
   2. Add water and salt and cook for about 20 minutes to soften the channa.
   3. Set it aside.
2. Grind the ingredients till they are smooth, and then set them aside.
3. Heat oil in a saucepan and add onions and curry leaves.
   1. Cook until the onion turns a golden color.
4. Add the tomatoes, turmeric, and salt then cook for about 2 minutes.
5. Add the brinjaland drumstick to the saucepan.
   1. Add water and cover the saucepan.
6. Add the channa and coconut paste and mix thoroughly.
7. Cook for a few more minutes.
8. Serve at once.