Sweet and hot chana - Kishmish Kala chana - Channa with raisin - Simple side for rice / roti / naan

My kids are not a big fan of Raisin. So When I saw this recipe at 660 curries by Raghavan Iyer sometime ago I bookmarked it. I had lot raisin left over from temple prasadham. Yes, When we do archanai for gods Raisin is given as prasadham. But Since both of my kids don't like it. So I always add to dishes only if they are not going to eat. So When I saw this it is used in making sauce. So I thought probably I can sneak it in. When I did they really loved it
Ingredients:

Raisin - 1 cup
Boiling hot water - 1 cup
Onion - 1 (chopped finely)
Garlic - 4-6 pods (chopped finely)
Ginger - 1 inch (chopped finely)
Tomatoes - 2 (chopped finely)
Green chillies - 4-6 (chopped finely)
Salt to taste
Cooked black chick peas - 3 cups
Cashew nuts - 3 tablespoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Oil - 2 teaspoon
Coriander leaves - 4 tablespoon (finely chopped)


Method:

Soak Cashewnuts in hot water for 30 mins. Grind to smooth paste. Keep it aside
Cook overnight soaked channa with salt. Drain the water and keep it aside. 
Soak Raisin in hot water for 30 mins. Drain and reserve the water. Grind raisin to smooth paste. 
Heat oil and add ginger garlic. When garlic is brown in color add onion and fry till transparent. Add tomatoes. And fry till mushy. Add salt, coriander powder, cumin powder, green chillies and fry till nice aroma is released. Switch it off. Let it cool down and grind to smooth paste
Heat rest of the oil in a pan. Add grinded Tomato onion paste and fry till oil oozes out. Add Add cashewnut paste and mix well. 
Add Raisin Paste and mix well. Add cooked chick peas and 1/2 of coriander and reserved raisin water. Mix well. Cook for 5 more mins.
Cook for another 5 mins or till it reaches desired consistency. Add rest of coriander leaves and mix well. switch it off
Serve hot
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