Soak channa for overnight and cook in the pressure cooker until done. Reserve the channa water. Boil the potatoes, peel the skin and cut it into cubes and keep aside.

Grind coconut, pepper, cumin, cinnamon, fennel seeds into fine paste by adding little water. Keep this aside.

Grind ginger garlic paste and keep aside. Chop the shallots and tomatoes finely and keep aside.

Heat oil in kadai add mustard seeds. Once mustard finished crackling add cinnamon, fennel seeds and cloves.

Once done add chopped onion, saute until onion turns brown and now add ginger garlic paste. Saute until the raw smell goes off. Add chopped curry leaves.

Now add chopped tomatoes, cook until it turns mushy. Add turmeric powder, chilli powder, coriander powder, bit of salt. Close with lid and cook until oil comes out of the sides.

Now add boiled channa, channa water, potato cubes. Now stir gently. cook for 2 minutes. Now add the ground paste to this and let it cook in low flame for another 5 minutes. Adjust the salt.

Add garam masala. Cook another 2 minutes and switch off the flame.

Serve hot with jeera pulav or roti.