Channa Kuruma

Ingredients:

Channa-1 cup

Onions-2

Tomatoes-2

Ginger-1 inch

green chillies-3

somf/fennel-1 tsp

bay leaf-1

cardamom-1

Cloves-2

coconut-1 handful

cashews-3

haldi-1/4tsp

chilli powder-1 tsp

mint leaves-few(Optional)

coriander leaves-few

Oil-3 tbsp

Method:

Pressure cook the channa adding salt and keep aside. Now in the same cooker add little oil and fry ginger,somf(1/2 tsp),and green chillies for sometime.Mix this with coconut along with cashews and grind it to a smooth paste and keep aside. In the same cooker add oil, after it gets heated add the masalas and allow it to splutter.Add onions and fry until golden brown.Add tomatoes and mint,fry for sometime.Add haldi,chilli powder,channa,salt and water (1/2cup) .close the lid and allow 1 or 2 whistles.When the pressure comes down open the lid and add the coconut paste.Mix well.Allow it to boil for sometime and turn off the stove.Garnish with coriander leaves.

Note:

Channa should be soaked overnight or atleast 6 hrs. When adding water always reuse the same water that was used to cook channa.Neve throw this water as it contains many water soluble vitamins.