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Kabuki chana - 150 gms
Ginger paste - 1 tsp
Aniseed - 1/2 tsp
Red chillies - 2
Coconut - 1/2 (grated)
Turmeric - 1/2 tsp
Ghee - 3 tbsp

For Spice powder:
Cinnamon stick - 1" piece
Peppercorn - 8-10
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp

For Garnishing:
Onion - 1 (chopped)
Some coconut strips


  • Soak the kabuki chana in water overnight. Boil in pressure cooker with salt till tender.
  • Dry roast the spice ingredients and grind them to make powder.
  • Heat 2 tbsp ghee in a pan; fry the coconut pieces till just brown. Mix in the cooked chana and 2-3 cups of water.
  • Add turmeric, ginger paste, and season it to taste with salt.
  • Bring to the boil and continue to cook for 2-3 minutes.
  • In another pan, heat the remaining ghee and add the aniseed and the red chillies and allow these to splutter.
  • Add this is the chana gravy.
  • Stir and remove to a serving dish.
  • garnish with sliced coconut pieces and chopped onion.
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