- Annapoorna Brown Channa – 1 cup
- Oil – 2tsp
- Onion (finely chopped) – 1 cup
- Tomato (roughly chopped) – 1/2 cup
- Annapoorna Turmeric Powder – 1/4 tsp
- Annapoorna Chilli Powder – 1 tsp
- Annapoorna Coriander Powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Coriander leaves – 1 tbsp
- Coconut – 1/2 cup
- Annapoorna Cashews – 10 nos
- Salt to taste
- Water as needed
For tempering
- Oil – 2 tbsp
- Cinnamon – 1/4 inch
- Bay leaf – 1
- Annapoorna Cumin Seeds – 1/2 tsp
- Clove – 1
- Cardamom – 1
- Star anise – 1
- Curry leaves
- Green Chilies – 2
- Take the channa soaked overnight.
- In a pressure cooker, cover it with water.
- Add some salt to it.
- Cook for 5 whistles. Set it aside.
- Now, take a pan and add 2 tsp of oil.
- Add onions and saute it until it turns translucent.
- Add ginger, garlic, turmeric powder, cumin powder, garam masala, coriander powder, and chili powder to the pan and mix.
- Also three teaspoons of water.
- Add tomatoes
- Cover and let it cook for 6-7 minutes or until the raw smell of the masalas exhausts.
- Allow it cool.
- Add coconut and cashews to the pan.
- Grind all the above masala ingredients to a fine paste.
- Heat oil in a pan and add the whole spices – cinnamon stick, bay leaf, clove, cardamom, cumin seeds and green chilies – and saute for 30 seconds.
- Now add the freshly ground masala paste to the pan.
- Add salt to taste.
- When it comes to a boil, add the cooked channa – don’t drain any excess water.
- Mix well and cook for 5 minutes.
- Mash a part of the channa.
- Garnish it with chopped coriander leaves.
