CHANNA KURMA

Cooking time: 45 mins

INGREDIENTS

• White channa - 1cup
• Bay leaf, cardamom,cinnamon,cloves -1 each
• Onion - 1cup
• Tomato puree - 1cup
• Turmeric powder - 1/2tsp
• Ginger garlic paste - 1tsp
• Chilli powder - 2tsp
• Coriander powder - 1tsp
• Salt
• Coconut-1/2cup
• Fennel seeds - 1/2tsp
• Poppy seeds - 1tsp
• Water
• Oil

PREPARATION

• Soak channa overnight. pressure cook for 3 whistles.
• In a pan add oil, bay leaf, cardamom, cinnamon, and cloves.
• Add onion and cook for 5 mins and add ginger garlic paste.
• Once it's cooked add tomato puree, turmeric powder, chili powder, coriander powder.
• Wait till oil separates from the gravy.
• Then add salt and cooked channa.
• In a mixer grinder add coconut, fennel seeds, and poppy seeds.
• Grind the paste by adding water.
• Add the ground paste and close and cook for 10 mins.
• Garnish with coriander leaves.