Chickpeas kurma ( channa kurma ) recipe

Channa kurma made with white chickpeas. Its a good side dish for chapathi, Also goes well with idli, dosa. you can also include Egg, paneer, and potato.

INGREDIENTS

White Chickpeas (channa) - 1/2 cup soaked over night.

Onion - 100 gm ( 1/2 cup)

Tomato - 100 gm ( 1/2 cup)

Ginger garlic paste - 2 teaspoon

Coriander powder - 2 teaspoon

Chilly powder - 1 teaspoon

Cumin powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Fennel powder - 1/2 teaspoon

Coriander leaves - finely chopped 1/2 cup

Oil - 3 tablespoon

Salt - As required

Potato - 1

Ingredients to grind

Grated coconut - 1/3 cup

Cashew - 5 to 6

Poppy seeds ( khus khus ) - 1 teaspoon

Soak the poppy seeds and cashew for 15 minutes.

Preparation

Soak channa overnight in water.

In pressure cooker, cook the channa and potato for 5 whistle with required salt.

Heat oil in a pan or kadai. Add chopped onion, saute until the onion turns transparent.

Add crushed ginger garlic. saute it till the fragrance comes.

Add Finely chopped tomatoes, coriander leaves and curry leaves mix it well. saute till the tomatoes are smached.

Add cooked channa and potato, mix it well.

Then include all masala. Coriander powder, cumin powder,garam masala, chilly powder, fennel powder, turmeric powder. mix it well. Saute it for few minutes.

Then add required water . leave for 8 to 10 minutes. Till the raw smell of masala goes out.

Finally add grouned paste, mix it well.

Leave for 5 to 6 minutes in medium flame. Once thick consistency is achieved. Switch of the flame, add lemon juice and Sprinkle some coriander leaves.

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