Radish and Kabuli Channa Kulumbu

Ingredients:
Kabuli/Black Channa - 1/2 Cup
Radish - 2 (Medium)
Onion - 2 (Finely Chopped)
Tomatoes - 2 (Chopped)
Red Chilli Powder - 3 tsp.
Coriander Powder - 1 tsp.
Turmeric Powder - 1/4 tsp.
Grated Coconut - 1 tbsp.
Ginger-garlic Paste - 2 tsp.
Cinnamon Stick - 1
Cloves - 2
Cardamom - 2
Sombu/Fennel Seeds - 1/2 tsp.
Oil - 3 tbsp.
Salt - To Taste
Curry Leaves - Few (For Garnishing)
Coriander Leaves -Few (For Garnishing).

Method:

Soak kabuli/black channa for 4 to 5 hours.Pressure cook the soaked kabuli/black
channa with the same water and some salt for 2 to 3 whistles.

Chop onions,tomatoes and radish.Keep it aside.

Blend the grated coconut until smooth.Set it aside.

Heat a pan with 3 tbsp. of oil and add cinnamon stick,cloves,cardamoms and
sombu/fennel seeds and let it sizzle.

Then add chopped onions and a pinch of salt and fry till they are transculent.

Add chopped radish and fry till they are tender.

Add chopped tomatoes,ginger-garlic paste and enough salt and fry till the
raw aroma fades away.

Now add turmeric powder,red chilli powder and coriander powder and
stir it well.Allow it cook for few mins.

Add cooked kabuli/black channa along with the water and stir it well.
Allow it boil.Check for the seasoning.Adjust if needed.

Then add the ground coconut and mix it well.Let it boil for another 2 to
3 minutes.

Garnish with some curry leaves and coriander leaves and serve it hot
with rice.