Step-by-Step Instructions

1. 1.Soak Chickpeas

   Soak 1 cup chickpeas overnight in water.

2. 2.Pressure Cook Chickpeas

   Pressure cook the soaked chickpeas with salt until they are soft. Set aside.

3. 3.Prepare Grinding Paste

   In a bowl, combine 2 tbsp coconut pieces, 2 green chillies, 4 garlic cloves, 3 small pieces of ginger, 2 tbsp roasted gram (pottukadalai), 10 cashews, 1 tsp peppercorns, 1 tbsp poppy seeds, and 1 big cubed tomato. Grind all these ingredients into a smooth paste.

4. 4.Temper Whole Spices

   Heat 2 tbsp oil in a pan. Add the whole spices: 4 cardamom, 4 cloves, 1 small piece of cinnamon, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 star anise, and 2 bay leaves. Sauté until they become aromatic.

5. 5.Sauté Onions and Curry Leaves

   Add 2 medium sliced onions to the pan and cook until they turn golden brown. Then, add a few curry leaves and mix well.

6. 6.Cook Ground Paste

   Add the prepared smooth grinding paste to the pan and sauté thoroughly.

7. 7.Add Dry Spices

   Stir in 1 tbsp red chilli powder, 1 tsp turmeric powder, and salt as needed. Mix all the spices well with the paste.

8. 8.Simmer with Water

   Add ½ cup water (and a little water from the mixer jar to rinse out any remaining paste) and cook for 2 minutes.

9. 9.Add Cooked Chickpeas

   Add the cooked chickpeas to the gravy and mix well to combine.

10. 10.Finish and Garnish

    Add 1 tsp Kasuri methi and cook for 3 minutes, or until the oil starts separating from the gravy. Garnish generously with fresh coriander leaves.

11. 11.Serve

    Serve the hot Channa Salna with puri, zeera rice, or vegetable pulav.