CHANNA MASALA

INGREDIENTS:
serves - 2 to 3

channa(kadalai) - 1 cup (soaked overnight/minimum 5 hrs)
salt - 1 teaspoon
turmeric powder - 1 teaspoon
onion - 1 medium (sliced)
ginger garlic paste - 1 1/2  tablespoon
oil - 1 tablespoon
corriamder leaves - for garnishing

FOR GRINDING:
onion - 1 medium (chopped)
tomato - 1 medium (chopped)
green chilly - 1 small (chopped)
turmeric powder  1/2 teaspoon
chilli powder - 1/2 tablespoon
corriander powder - 2 tablespoon
salt - 1/2 tablespoon
cinnamon - small stick (broken)
cloves - 2 pieces
star anise - 1 piece (broken)
fennel seed(sombu) - 1 1/2 teaspoon
seeragam(cumin) - 1/2 teaspoon
coconut grated - 2 tablespoon (optional)

PROCEDURE:

1. Pressure cook the channa with salt and turmeric powder for 4 to 5 whistle.
   Drain the water and keep the channa aside.
2. Grind together all the grinding ingredients with little water and keep aside.
3. Place a kadai in stove and add 1 tablespoon oil.When oil is hot,add the sliced onion and saute nicely for 3
    min.
4. Add the ginger garlic paste and saute for 2 mins.
5. Add the grinded mixture,mix nicely and let it boil for 2 min.
6. Now add the channa to it,mix nicely and half close the vessel.(If u wish the masala to be gravy,u can add         
    some water to it.)
7. After 10 mins u can serve your tangy channa masala by garnishing with corriander leaves.