Authentic South Indian Channa Kurma

By Hebbars Kitchen

Ingredients

Instructions

1. Put the soaked chole, 4 cups water, 1 tsp salt and a pinch of baking soda in a pressure cooker and cook for 5 whistles, or until the chole is fully tender. Set aside.
2. Heat 2 tbsp oil in a pan and gently toast 1 tsp fennel, 1 black cardamom, 1 inch cinnamon, 1 tsp pepper and 1 tsp cloves on low heat until aromatic.
3. Add 1 sliced onion, 1 inch sliced ginger and 3 garlic cloves and sauté well. Add 1 sliced tomato and cook until soft. Add 1 cup coconut and cook until golden brown.
4. Let the mixture cool completely, then transfer to a mixer jar with 1 ladleful of the boiled chole and some of its water. Blend to a smooth paste and set aside.
5. Heat 2 tbsp oil in a large kadai and sauté 1 tsp cumin. Add 1 sliced onion and fry until golden brown.
6. On low heat, add ½ tsp turmeric, 1 tbsp chilli powder and 2 tbsp chana masala and sauté until aromatic. Add 1 finely chopped tomato and sauté well.
7. Add the blended paste and cook until the oil separates. Add the boiled chole, 1 tsp salt and mix, adjusting the consistency with water as needed.
8. Simmer for 10 minutes, until the chole has absorbed the flavour. Stir in 2 tbsp finely chopped coriander and the juice of ½ lemon.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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