Chana Masala Recipe /Chana Masala with Coconut.

 Chana Masala/Chana in coconut masala ,veg pulao in coconut milk and raita was my lunch yesterday .Chana masala/chana kurma  is a delicious gravy and a childhood favourite ,unlike punjabi chole this chana masala is made in roasted coocnut masala Chana masala is flavourful and delectable .It goes well with pulao ,dosa or chapati ,you can enjoy chana masala with parathas too.

This Chana Masala or Chana Kurma is always made at home esp with all other non veg curries for feast or parties.We all love it.Made this for lunch yesterday we enjoyed it with some yummy coconut milk veg pulao and raita .

ingredients
250 gm chana soaked overnight or for 8 hours.
1/2 cup coconut ,i used dried
4 to 5 garlic and 1/2 inch ginger
1 big or 2 small onions
1 tomato
1/2 tsp garam masala powder
4 to 5 Kashmiri  red chilli /bedgi
1/2 tsp fennel seeds
1 tsp sesame seeds
1/2 tsp khus khus/poppy seeds

1 inch cinnamon stick
1 star anise
1/2 tsp cumin seeds
2 bay leaves
oil
salt

Method

• Pressure cook the chickpeas/chana with salt until soft ..
• Heat a tava/griddle ,dry roast the  chillies and remove in a plate. 
• Then add fennel seeds,sesame and poppy seeds and remove in a plate.
• Add coconut and roast  until golden brown ,remove it in a plate,add the sliced onion ,sesame and poppy seeds and saute till onion turn light golden ,set aside .
• Grind together onion,ginger garlic and the roasted coconut to a smooth paste adding little water.
• Chop the tomatoes fine or puree it.
• Heat a nonstick/thick bottomed pan ,add oil once hot add bay leaves ,Cinnamon stick,star anise and cumin seeds ,let them crackle.
• Add the tomato and fry till soft and mushy or until the oil separates.
• Now add the ground paste and saute for few minutes.
• Add the salt and mix well 
• Add about 1 1/2 to 2 cup water ,i used the water left from boiling the chana.
• Give it a stir,let it come to a rolling boil then lower the flame and let it simmer for 5 to 7 minutes.
• Add the garam masala powder and stir.
• Check for salt add only if required.
• Add coriander leaves and switch the flame off.
• Serve with pulao/roti/bread of your choice.

notes
i have used khobra/dry coconut ,you can use fresh grated coconut as well
you may use green chillies as well ,you can grind 2 to 3 with the onion and coconut.
sesame seeds and poppy seeds add thickness to the gravy ,you may skip
you can add more water if you like more gravy ,when i serve it with pulao i like it to be of this consistency ,with breads a little more gravy is best.
tomato can be skipped ,you can add few spoon of lime/lemon juice at the end if needed.