Channa Kurma

Ingredients (23)

• ·cloves Garlic Cloves
• ·inch Ginger
• ·Green Chillies
• ·Large Tomato
• ·Cup Fresh Coconut
• ·Cashews
• ·tbsp Roasted Split Chana Dal
• ·tbsp Poppy Seeds
• ·tbsp Black Peppercorns
• ·Cup Water
• ·tbsp Oil
• ·Bay leaf
• ·Star anise
• ·small Cloves
• ·small Cinnamon
• ·tsp Cumin seeds
• ·tsp Fennel seeds
• ·Sliced Onion
• ·Curry leaves
• ·Salt
• ·Cup Soaked White Chana
• ·tsp Kasuri methi
• ·Chopped coriander leaves

1. 1

   Make a paste by blending garlic cloves, ginger, green chillies, tomato, fresh coconut, cashews, roasted split chana dal, poppy seeds, black peppercorns, and water until smooth.

2. 2

   In a pan, heat oil and add bay leaf, star anise, cloves, and cinnamon. Sauté for a minute.

3. 3

   Add cumin seeds and fennel seeds, followed by sliced onion and curry leaves. Cook until the onion is translucent.

4. 4

   Add the prepared paste to the pan and mix well.

5. 5

   Stir in soaked white chana, salt, and kasuri methi. Cook until the chana is tender.

6. 6

   Garnish with chopped coriander leaves and serve with puri or chapati.