Chana - 1 cup
Ginger - 1" piece
Garlic - 8 cloves
Green chilies - 3
Onion - 1 (sliced)
Tomato - 1 (sliced)
Coriander leaves & mint leaves
Aniseed - 1 tsp.
Coconut - 2 tbsp.
Ghee - 4 tbsp.

Chana Kurma

1. Soak chana overnight. Cook in the pressure cooker for 1/2 an hour.
2. Grind coconut and aniseed into a fine paste. Make a paste of ginger, garlic and green chilies.
3. Heat ghee in a pan. Add onion and saute till it becomes soft. Add ground paste, coconut and saute for 5 minutes.
4. Add tomato and saute for another 3-4 minutes. Add cooked chana with water (do not add too much water).Cook on low flame till it becomes thick.
5. Add coriander and mint leaves and cook till it becomes dry. Remove from fire. Serve with chappathi, naan, paratha or puri.
   Serves: 4 servings
   Preparation time: 45 minutes