Channa in coconut gravy

Ingredients:

Channa                              –   1/2 cup
Whole garam                     –   for tempering
salt                                      –  to taste
coriander powder               –   1 tbsp
cumin powder                    –   1 tsp
pepper powder                    –  1 tsp
coconut milk                      –   1 cup
chilli powder                      –   1 tsp
cilantro                               – to garnish
oil                                       – 1 tbsp

For grinding:

 Onion                                –   1
Tomato                               –    2 large
pudhina/mint leaves          –    15 -20 leaves
cilantro                               –   little
ginger garlic paste             –  1 tbsp
Green chillies                     –  5-6
fennel seeds                       –   1 tsp

Method:

• Soak channa over night and pressure cook adding required water upto 3 whistles
• After the pressure goes off drain the water and keep it aside
• In a mixer blend chopped onion,tomato,greenchillies,fennel seeds,cilantro,mint leaves and ginger garlic paste into a fine paste

• In a kadai heat oil and temper with whole garam

• Pour the ground masala and add salt.

• After it starts bubbling add coriander powder,cumin powder,chilli powder,pepper powder to it

• Cook until the masala shrinks completely and oil oozes out

• Now add the cooked channa (and littlesugar is optional) and stir for a minute

• Add 2 cups of drained water and 1 cup of coconut milk to it
• cook for another 10 minutes on medium(do not cover it with a lid)

• Garnish with cilantro

• Serve it with Pudhina rice or chapathi

Serves   4