Preparation Time : 10 mins+8hrs soaking time | Cooking Time : 20 Mins | Serves: 4-5

Channa | white channa 1 cup Oil 1 tsp Onion 1 Tomato 1 Mint leaves 5-6 Red chili powder 1 tsp Salt as needed Coriander leaves few To grind Cashew nuts 7-8 Stone flower| kalpaasi 1 small bit Fennel seeds (sombu) 1 tsp Coconut 1 tblsp Video of how to make kurma

Channa- kurma - 1

Method:

  • Soak channa in water for 8 hours or over night.
  • Finely chop the onion and tomato.
  • Soak the cashew nuts in warm water for 10 minutes.
  • Grind the cashew nuts, stone flower,fennel seeds and coconut into a fine paste. Add little water while grinding.
channa kurma 2 - 2
  • In a pressure cooker add oil and add the mint leaves.
  • Add the onions and saute for a few minutes in a low flame.
  • Add in the tomatoes and saute for a minute.
channa kurma 3 - 3
  • Add the red chili powder and salt.
  • Mix well.
channa kurma 4 - 4
  • Drain water from the soaked channa and add it to the cooker.
  • Mix well .
channa kurma 5 - 5
  • Add the ground paste to this and add 1 to 1 and 1/2 cup of water.
  • Pressure cook for 4-5 whistles.
channa kurma 6 - 6
  • Once the pressure is released, mix well and add little water if needed to adjust the consistency.
  • Garnish with chopped coriander leaves.
channa kurma 7 - 7
  • Serve hot with chapathi or poori.
Chickpeas kurma - 8
  1. Instead of red chili powder you can add green chili while grinding the masala.
  2. Adding mint leaves gives nice flavour, so do not omit this.
  3. Instead of cashew nuts you can add1 tsp of roasted gram |pottukadalai