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White peas Gravy (Chana Patal Bhaaji)


White Peas (Chana) : ¼ cup

Grated coconut: 1 cup

Onion: 2 (one sliced and one finely chopped)

Potato: 1 small (chopped into big cubes)

Black pepper: 1tspn

Cinnamon: 1 inch

Dry coriander seeds: 2 tbspn

Cloves: 5

Star anise: 2 petals (seeds removed)

Mace: 1 petal

Nutmeg: 1/4th

Fennel seeds: 1 tspn

Poppy seeds: 1tspn

Dry red chillies: 5

Oil : 3 tbspn

Green coriander leaves: 2 tbspn (finely chopped)

Salt to taste


Soak the white peas (chana) overnight. Pressure cook white peas (chana) for 4 whistles.
Heat 1 tbsp of oil in a pan. Stir fry sliced onion till brown.
Add the grated coconut and stir fry till brownish.
Dry roast all the whole masala on a low flame till nice aroma wafts from the pan.
Grind the coconut very fine along with the roasted whole masalas, turmeric and little water.
Heat 2 tbspn oil and stir-fry finely chopped onion till it changes colour.
Add the ground masala and cooked white peas, potatoes along with water.
Add the required water to the gravy; the gravy should be of thin consistency.
Add the green coriander and salt.
Remove from heat when potatoes are cooked.
Serve with puri, chapathi or pao.