Seema's Thondekai and Channa Curry

Ingredients:

Chana 250gms
Thondekai 150gms
Red chilli 5.6
Dhania seeds 1 tablespoon
Jeera 1 teaspoon
kali Mirch 1/2 tea spoon
Methi 1/4 teaspoon
Garlic 2.3 pieces
onion small peice
Imli small ball
Jaggery 1 small piece
Haldi little
Sarsaw 1 tea spoon
kadipatha 10/15 leaves
Salt to taste

Method:

Roast red chillies, dhania, jeera, kali mirch, methi then add onion garlic in little oil.

Grind this masala with imli, haldi and very little coconut. After nice paste add grated coconut and just grind for 30 seconds.

In the cooker boil chana with salt(give 3 whistle) add thondekai and boil again. Add jaggery. salt if requires.

In another kadai or frying pan put little oil. Add sarsaw kadipatha red chilly.(This is the thadka) Add ground masala and fry for 2 minutes.then add boiled chana/thondekai.

Cook it till the gravy reduces as much you want.

Eating soup

Ingredients:
Brown basmati rice - 1/4 cup
Toor Dal - 1/4 cup
Quinoa - 1/4 cup
Barley - 1tbs
Garbanzo/channa - 1 can
Edamame 1/2 cup
Turmeric 1/4 tsp


Grate these vegetable
Carrot - 2
Kohlrabi - 1 big or 2 small
Ginger - 30 g about 2"x1"
Zucchini - 1

Cut these finely
Beans - 150 g
Spinach/Kale/Chard/Any Leafy Vegetable - 100 g
Onion - 1
Tomato- 1
Mint - 1/4 bunch

Put all the above ingredients in a pressure cooker, add water and cook for 10-15 whistles.

After cooking, add salt, ground pepper and water for a required consistency and cook for 10 mins.

We eat this for breakfast. Serves about 8-10.