Channa Coconut Masala (For Poori)

Category:  Gravy / Masala
Preparation Time: 15 mins  + soaking time
Cooking Time: 30 -40 mins
Servings: 4-5 Servings

Channa Coconut Masala

 This version of Channa Masala is using coconut and it goes well with Pooris and also can have with Rotis. Freshly grated coconut gives a great flavour and the lemon juice squeezed over it before serving, gives a nice taste for this dish.

Ingredients:

• Chickpeas / Channa - 1 cup (Brown / White Channa can be used)
• Oil - 1/2 tbsp
• Cinnamon - 1 small stick
• Cloves - 2 nos
• Bay leaf - 1 no
• Star anise-1 no
• Curry leaves - few
• Channa Masala Powder - 1 tsp (I used Home made Channa Masala Powder) (Can be replaced with Garam Masala)
• Turmeric powder - 1/2 tsp
• Coriander leaves - for garnishing
• Lemon juice - from half a lemon
• Salt - to taste
• Water - as required

To Grind to Paste #1:

• Onion - 1 no, chopped
• Garlic - 4-5 cloves
• Ginger - 1 inch piece

To Grind to Paste #2:

• Tomato - 2 nos, chopped
• Red chillies - 2-3 nos (as per spice level)

To Grind to Paste #3:

• Freshly grated coconut - 1/2 cup, tightly packed
• Fennel Seeds - 1/2 tbsp

Method:

1. Soak Channa for overnight and pressure cook it with required salt for around 3-5 whistles until it gets cooked soft but not mushy. Keep it aside without draining the water
   
2. Grind the Onion, Ginger and Garlic to a fine paste
   
3. Grind the Tomatoes and red chillies to a fine paste
   
4. Grind the Fresh coconut an fennel seeds into a fine paste
   
5. Heat Oil in a pan, add Cinnamon, cloves, bay leaf and star anise, fry for 30 secs
   
6. Add the curry leaves and fry for few secs
   
7. Add the Onion paste and saute for few mins till the raw smell leaves
   
8. Add the Tomato paste and saute till the oil gets separated
   
9. Add the Turmeric & Channa Masala powders and saute for a min
   
10. Now add the Coconut paste and saute in medium flame for 2 mins
    
11. Add around 1 cup of water and allow to boil for few mins
    
12. Then add the cooked channa without draining the water used for cooking
    
13. Mix everything well; check for salt
14. Allow it to boil in low flame for 6-8 mins till the channa gets blended with the masala
    
15. Switch off and garnish with coriander leaves
    
16. Finally squeeze the lemon juice over it and give it a stir
    
17. Serve hot with Pooris:)