Kadale-BaaLekaayi gojju/ KalaChana-RawBanana Curry

“What to cook today?”, must be the most thought out question in every household. 

I still can cook for company, but when it comes to everyday cooking, I’m always wondering till the last minute. There’s only so much I do with the available vegetables. These days I’m browsing for new recipes, something different than our regular rasam/sambar, which can be consumed daily but can also be made easily for everyday cooking.  

With this recipe, I’m starting a new series, Everyday cooking, where I plan to put these easy, tasty and healthy recipes.

Today I’m presenting baaLekaayi-kadle gojju(raw banana/brown chick peas curry). I got this recipe from oggarane dabbi cooking show. It turned out very tasty and can be made easily(like regular sambar) for everyday meals. 

Do try! 

Ingredients

Kadle kaaLu/ kala chana/ brown chick peas - 1/2 cup

Baalekaayi/ Raw banana - 2

Turmeric

Tamarind paste - 1-2 tsp

Jaggery - 1/2 tsp(or according to taste)

Hing

To fry

Oil

Mente/ fenugreek seeds - 1/4 tsp

Jeerige/ jeera - 1/4 tsp

Saasive/ mustard seeds - 1/4 tsp

Urad dal - 1/2 tsp

BiLi eLLu/ white sesame seeds - 1 tsp

Kari bevu/ curry leaves

Byaadagi menasinakayi/Red chillies - 5

Guntur red chillies - 10(* see notes) 

Coconut - handful

For tadka

Mustard seeds

Hing

Curry leaves

Red chili

Method

Soak black chana overnight. Pressure cook with enough water for 3 whistles. Peel raw banana and cut into bite size pieces. In a pot add some water and raw banana pieces and cover and cook. These cook relatively fast. Add cooked black channa. Salt. 

Meanwhile in a pan, add oil. Add Red chillies, fenugreek seeds, mustard seeds, jeera, urad dal, sesame seeds and fry in low flame. Add curry leaves. Turn off the stove and add coconut. Let it cool a little bit, then grind with turmeric, tamarind paste, jaggery, hing with enough water to chutney consistency. 

Add ground mixture to cooked raw banana + black chana. Adjust salt. Bring it to boil. Adjust water if it’s not already in sambar consistency. Make tadka and add to this. Serve with hot rice. 

Enjoy!

Recipe Source - Oggarane Dabbi

Notes -

• I did not add Guntur red chillies. I added 6 byaadagi for the above quantity and it was medium spicy.