Channa | white channa 1 cup Oil 1 tsp Onion 1 Tomato 1 Mint leaves 5-6 Red chili powder 1 tsp Salt as needed Coriander leaves few To grind Cashew nuts 7-8 Stone flower| kalpaasi 1 small bit Fennel seeds (sombu) 1 tsp Coconut 1 tblsp Video of how to make kurma Method:
Soak channa in water for 8 hours or over night. Finely chop the onion and tomato. Soak the cashew nuts in warm water for 10 minutes. Grind the cashew nuts, stone flower,fennel seeds and coconut into a fine paste. Add little water while grinding.
In a pressure cooker add oil and add the mint leaves. Add the onions and saute for a few minutes in a low flame. Add in the tomatoes and saute for a minute.
Add the red chili powder and salt. Mix well.
Drain water from the soaked channa and add it to the cooker. Mix well .
Add the ground paste to this and add 1 to 1 and 1/2 cup of water. Pressure cook for 4-5 whistles.
Once the pressure is released, mix well and add little water if needed to adjust the consistency. Garnish with chopped coriander leaves.
Serve hot with chapathi or poori.
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