- 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
- 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.
