Mar 07, 2018
Combine chana with red chili powder, turmeric, pepper powder, coriander seed powder, salt, and water.
Cook in a pressure cooker for 4 to 6 whistles till soft.
In another pan, heat oil.
Add fennel seeds, coriander seeds, ginger, garlic, shallots, coconut, garam masala powder and sauté on a medium flame for 5 to 7 minutes till coconut gets toasted.
Cool and grind into a paste.
In a pan, combine boiled chana, paste and enough water for curry.
Simmer on low flame for 8 to 10 minutes. Check for salt.
Prepare to temper with oil, mustard, curry leaves and chili.
Pour over simmering curry and serve hot with appams, parotta, puttu or rice.