Channa Kurma

 

Ingredients:

Channa - 1 cup
Onion  - 1 1/2 (fine chop)
Tomato - 1/2 cup (fine chop)
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Garam Masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Kasoori Methi -  Little (Crush & add)
Clove - 1
Cinnamon Stick - small piece
Star Anise petal - one
Green Elaichi - 1
Curry Leaves - Little
Water, Salt, Oil - As reqd

To Grind:
Coconut - 1/2 cup
Ginger - small piece
Green Elaichi - 1
Cinnamon stick - small piece
Clove - 1
Garlic - 2
Cumin seeds - 1/2 tsp
Fennel seeds - 1 tsp
Pepper corns - 10
Green Chilly - 1
Cashews - 10

Method:

• Soak channa overnight or for 8 hours.
• Add little salt and pressure cook for 5 whistles and set aside.
• Blend the items under "To grind" to a fine paste and set aside.
• Heat oil in pan and add clove, cinnamon stick, elaichi.
• Add in star anise, curry leaves.
• Now add onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Add in tomato and cook till it turns mushy.
• Add in spice powders and required salt and mix well.
• Cook in low flame.
• Now add the blended paste and mix well.
• Add in cooked channa and required water and mix well.
• Mash few channa and mix it.
• Add in crushed kasoori methi and fine chopped coriander leaves.
• Serve hot.
• Goes good with chpathi/poori.

Note:

• Add salt accordingly, as we add salt while cooking channa too.
• Instead of adding garam spices to temper, we can add it while grinding too.