Ideal accompaniment for a wholesome breakfast
Soak black channa overnight. Add salt and pressure cook the groundnuts and set aside. Heat oil in a kadai and splutter cinnamon and cloves. Next, sauté aniseeds, ginger, garlic and pepper. When garlic turns light brown, add grated coconut and fry till it turns golden brown. Now add turmeric, coriander and chilli powder. Now, grind all the contents in the mixer and set aside. Heat oil in a pan and fry onions, tomatoes and boiled groundnuts. When it comes to boil, add the grinded contents and bring to boil. For a finishing touch, splutter small onions and curry leaves in oil and add to the gravy. Garnish with coriander leaves.