Chickpea Kuruma

Ingredients:
chickpea - 1/4 kg (soaked in water for 6 hours)
medium sized onion - 1 (chopped finely)
sambar onion/small onion - 4 (finely chopped)
tomato - 1 (cubed)
green chillies - 2 (slit)
curry leaves - 1 sprig
corriander leaves - a handful
ginger garlic paste - 2 tsp
cloves - 5
cinnamon stick - 1" piece
bay leaf - 2
turmeric - 1/2 tsp
chilli powder - 2 tsp
dhania powder - 2 tsp
salt to taste
oil - 6 tsp
to grind:
fresh grated coconut - 3/4 cup
aniseed (sounf) - 1 tsp
khuskhus - 2 tsp

Method of preparation:
1. Cook the soaked chikpea in a pressure cooker with a little bit of salt for about 5 whistles.
2. Grind together coconut, aniseed and khuskhus to a fine paste and keep aside.
3. Heat oil in a pressure cooker.
4. Add the cloves, cinnamon stick and bay leaves and saute until the color starts to change.
5. Now add the onion, green chillies, curry leaves and saute till the onions turn colour.
6. Add the ginger-garlic paste and saute till nice aroma arises.
7. Now add the tomatoes, chilli powder, dhania powder, turmeric and salt and mix well. Keep the stove in low and cook covered till tomatoes blend with the mixture and the raw smell of chilli powder disappears.
8. Now add the boiled chickpeas and enough water and mix well.
9. Add the ground coconut mixture.
10. Check for salt and add enough water to make it into a curry consistency and close the lid and let it cook until 2 whistles.
11. Let the steam settle by itself and open the cooker and add the chopped corriander leaves and mix well.
12. Heat 3 tsp oil in a small wok.
13. Fry the finely chopped sambar onion/small onion till they turn golden brown and add this to the kuruma.
:-serve with rice, rotis, idli or dosa.
Happy cooking :)