Chana in Coconut Gravy

I am still undergoing the infant blues and pinks. Rohan is different each day and when I tell anyone that he does this, the next day he completely does the opposite thing. Hmmm.....Getting to the recipe....My aunt makes this chana side dish and I like it a lot. She cooks the chana (kabuli) in a home-made coconut base. The base is a mixture of roasted fresh coconut, garlic pods, coriander seeds, and dry red chillies. Here is how I make it.


Ingredients:

• 1 cup kabuli chana (Chick peas) soaked overnight and pressure cooked. (you can also use the tinned ones)
• 1 onion, chopped finely
  
• 1/2 tsp cumin seeds
• 1/2 tsp Amchur powder (dry mango powder)
• some sugar
• some salt

For the base:

• 1/2 cup grated fresh coconut
• some garlic pods
• 1/2 tsp coriander seeds
  
• 3-4 red chillies (according to the hotness. I use Bedgi which is mild)
• some water

Method:

1. Grind the base ingredients in a blender and form a smooth paste.
2. Now in a hot pan, heat some oil and add the cumin seeds.
3. When they crackle, add the onion and saute till pink.
4. Add the chick peas and mix.
5. Now add the coconut paste, sugar, salt, the amchur powder, and mix well. Add some water if you desire a loose consistency.
   
6. Cook till the mixture lets out the oil.

Garnish with coriander leaves and serve hot with chapatis and raitas.