Channa masala

Ingredients

To Grind:

• Coconut - 2 tblspn
• Boiled channa - 2 tblspn
• Fennel seeds - 1 tsp
• Cashews - 5 nos

Other ingredients:

• Channa - 1 cup (Soaked over night and pressure cooked)
• Oil - 2 tsp
• Bay leaf - 1
• Cinnamon - 1 stick
• Cloves- 2 nos
• Cardamom - 2 nos
• Pepper corns - 1 tsp
• Cumin seeds - 1/2 tsp
• Star anise - 1
• Asafoetida - a pinch
• Ginger garlic paste - 1 tblspn
• Onions - 2 finely chopped
• Tomato - 1, finely chopped
• Green chillies - 2 (or according to your taste)
• Salt- to taste
• Sugar - 1 tsp (Optional)
• Coriander powder - 3 tsp
• Cumin powder- 1 tsp
• Garam masala powder - 1 tsp
• Chilli powder - 1 tsp
• Lemon juice - 2 tsp
• Coriander leaves - to garnish

Method

• Soak channa overnight or for 6 hours and pressure cook it for 6 whistles. 
• Combine chilli powder, coriander powder, cumin powder and garam masala. Add some water in to it, mix well and let it rest for half an hour.
• For the coconut paste, grind everything given under "To Grind" heading to a smooth paste. Keep it aside.
• Heat some oil in a pan and add Bay leaf, cinnamon, cardamom, cloves, peppercorns, star anise, cumin seeds, asafoetida, green chillies slit length wise and ginger garlic paste. Fry for few seconds.
• Add the onions and saute until it is perfectly cooked. Next comes in the tomatoes. Tomatoes should be cooked until mushy. Add salt and sugar.
• Add the masalas (in step 2), along with the water. Pour 1 cup water. Add boiled channa. Close the lid and let it cook for 5 minutes.
• Add the coconut paste and some water (If required). Check the taste and adjust accordingly. Give it a good mix and switch off the flame in 1 minute. After adding coconut, do not let it cook longer.
• Squeeze in some lime juice. Your channa masala is now ready. You can transfer it to the serving dish garnished with coriander leaves. Serve along with Roti, naan or bhatura.