Channa Kurma Recipe – South Indian Style

Time and servings

Prep time	10 min
Cook time	30 min
Soaking Time	8 hr
Total time	8 hr 40 min
Serves	6 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	168 kcal
Carbohydrates	11 g
Protein	2 g
Fat	14 g
Saturated fat	5 g
Sodium	815 mg
Potassium	302 mg
Fiber	4 g
Sugar	4 g
Vitamin A	787 IU
Vitamin C	18 mg
Calcium	47 mg
Iron	2 mg

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Ingredients

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for pressure cooker:

• 1½ cup chole/chickpea (soaked)
• 4 cup water
• 1 tsp salt
• pinch baking soda

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for masala paste:

• 2 tbsp oil
• 1 tsp fennel
• 1 black cardamom
• 1 inch cinnamon
• 1 tsp pepper
• 1 tsp cloves
• 1 onion (sliced)
• 1 inch ginger (sliced)
• 3 clove garlic
• 1 tomato (sliced)
• 1 cup coconut

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for curry:

• 2 tbsp oil
• 1 tsp cumin
• 1 onion (sliced)
• ½ tsp turmeric
• 1 tbsp chilli powder
• 2 tbsp chana masala
• 1 tomato (finely chopped)
• 1 tsp salt
• 2 tbsp coriander (finely chopped)
• ½ lemon

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Instructions

1. Firstly, put 1½ cups chole, 4 cups water, 1 tsp salt, and a pinch of baking soda in a pressure cooker.
2. Pressure cook for 5 whistles or until the chole is cooked well. Keep aside.
3. To prepare the masala paste, heat 2 tbsp oil in a pan. Add 1 tsp fennel, 1 black cardamom, 1 inch cinnamon, 1 tsp pepper, and 1 tsp cloves.
4. Saute on a low flame till the spices turn aromatic.
5. Add 1 onion, 1 inch ginger, 3 clove garlic and saute well.
6. Also, add 1 tomato and cook till the tomato softens.
7. Further add 1 cup of coconut and cook till the coconut turns golden brown.
8. Cool completely, and transfer to the mixer jar. Add 1 ladleful of boiled chole and water.
9. Blend to a smooth paste. Keep aside.
10. In a large kadai, heat 2 tbsp oil and saute 1 tsp cumin.
11. Saute 1 onion till it turns golden brown.
12. Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 2 tbsp chana masala and saute till the masala turns aromatic.
13. Further add 1 tomato and saute well.
14. Now add prepared masala paste and cook well till the oil separates.
15. Also add boiled chole, 1 tsp salt and mix well, adjusting the consistency.
16. Simmer for 10 minutes, or until the chole absorbs all the flavour.
17. Add in 2 tbsp coriander, ½ lemon and mix well.
18. Finally, enjoy Chana Kurma Recipe with poori and roti.

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Step-by-step

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Video

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Notes

• Firstly, adding baking soda while cooking chole helps to soften it well.
• Also, coconut gives a good flavour to the chole curry.
• Additionally, grinding he coconut gives the creaminess to the gravy.
• Finally, Chana Kurma Recipe tastes great when served hot and spicy.