Ingredients:
White Peas (Chana) : ¼ cup
Grated coconut: 1 cup
Onion: 2 (one sliced and one finely chopped)
Potato: 1 small (chopped into big cubes)
Black pepper: 1tspn
Cinnamon: 1 inch
Dry coriander seeds: 2 tbspn
Cloves: 5
Star anise: 2 petals (seeds removed)
Mace: 1 petal
Nutmeg: 1/4th
Fennel seeds: 1 tspn
Poppy seeds: 1tspn
Dry red chillies: 5
Oil : 3 tbspn
Green coriander leaves: 2 tbspn (finely chopped)
Salt to taste
Method:
Soak the white peas (chana) overnight. Pressure cook white peas (chana) for 4 whistles.
Heat 1 tbsp of oil in a pan. Stir fry sliced onion till brown.
Add the grated coconut and stir fry till brownish.
Dry roast all the whole masala on a low flame till nice aroma wafts from the pan.
Grind the coconut very fine along with the roasted whole masalas, turmeric and little water.
Heat 2 tbspn oil and stir-fry finely chopped onion till it changes colour.
Add the ground masala and cooked white peas, potatoes along with water.
Add the required water to the gravy; the gravy should be of thin consistency.
Add the green coriander and salt.
Remove from heat when potatoes are cooked.
Serve with puri, chapathi or pao.
