Onion – 2
Tomato – 4
Green chilli – 3
Ginger garlic paste – 1 tsp
Fennel Seeds / Snauf – 1 tsp
Bay leaf- 1
Cinnamon – 1 inch piece
Cloves – 2
Elachi – 2
Coconut Milk – 1 cup
Chilli powder – 3 tsp (I use the Kashmiri Variety)
Turmeric powder – 1 tsp
Dhaniya powder – 1 tsp
Coriander leaves – handful
Salt – to taste
Slit the green chillies length wise.
Keep the coconut milk ready.
Make round shaped balls (like idli’s) and steam it in the idli cooker or a steamer for around 10 minutes.
Now allow the steamed dhal to cool and break it into small pieces.
Add diced tomato, ginger garlic paste, some salt and sauté it well till tomatoes are cooked.
Add chilli powder, turmeric powder, dhaniya powder and sauté for a minute.
Now add some water, wait till it boils and add the cooked channa dhal pieces and boil it for 5 minutes.
Lastly, add coconut milk, leave it for one boil and sprinkle some coriander leaves.