Channa Khurma

Ingredients (28)

• ·cup Chickpeas (Channa)
• ·Water
• ·Salt
• ·tbsp Grated coconut / coconut pieces
• ·Green chillies
• ·Garlic cloves
• ·Ginger
• ·tbsp Roasted gram (pottukadalai)
• ·Cashews
• ·tsp Peppercorns
• ·tbsp Poppy seeds
• ·big, cubed Tomato
• ·tbsp Oil
• ·medium, sliced Onion
• ·Curry leaves
• ·tbsp Red chilli powder
• ·tsp Turmeric powder
• ·Salt
• ·cup Water
• ·tsp Kasuri methi
• ·Coriander leaves
• ·Cardamom
• ·Cloves
• ·small piece Cinnamon
• ·tsp Fennel seeds
• ·tsp Cumin seeds
• ·Star anise
• ·Bay leaves

1. 1

   Soak 1 cup channa overnight.

2. 2

   Pressure cook with salt until soft. Keep aside.

3. 3

   Grind all 'grinding paste' ingredients into a smooth paste.

4. 4

   Heat oil in a pan, add all whole spices and sauté till aromatic.

5. 5

   Add sliced onions and cook until golden brown.

6. 6

   Add curry leaves and mix.

7. 7

   Add the ground paste and sauté well.

8. 8

   Add chilli powder, turmeric, and salt. Mix well.

9. 9

   Add ½ cup water (and little water from mixer jar), cook for 2 minutes.

10. 10

    Add cooked channa and mix well.

11. 11

    Add Kasuri methi and cook for 3 minutes.

12. 12

    When oil starts separating, garnish with coriander leaves.