Easy Channa gravy ( Channa Masala,Side dish for chapati and idli )

This gravy is a great combo for chapathi and idli. Whenever I go to my mom's place I make this gravy and it vanishes just like that. My son likes this gravy so much that he eats by himself. Do try this gravy and tell me how it turned out.
Seeing the ingredients don't panic, method is simple and the taste is awesome!!!!!

INGREDIENTS:
Channa -1/2 cup ( how to cook channa )
Oil -1 1/2 tsp
Fennel seeds - 3 to 4

Onion -2(medium sized)

Tomato -1(small)
Ginger garlic paste -1/2 tsp
Turmeric powder -1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder -1/2 tsp
Cloves -1
Cinnamon - a small piece
Salt - to taste
Coriander leaves- for garnishing

To Grind:
Coconut -1/4 cup
Cashew - 6 to 7
Fennel seeds - 1/2 tsp

PROCEDURE:
Step 1:
Wash and soak channa overnight. Pressure cook with 1 1/2 cups water and little salt for 4 whistles and keep it ready. Don't throw away the cooked water, as this is the water we are going to use in the gravy. For step by step photos on how to cook channa refer my post here.
Step 2:
Grind the items under 'to grind' into a fine paste.
In a Kadai heat oil and add fennel seeds. Let it crackle then add onion. Fry until translucent, then add ginger garlic paste and fry for a minute.


Step 3:
Now add chopped tomato and saute until mushy. Next add turmeric powder ,chilli powder, coriander powder and saute for a minute. Switch off the flame, let it cool.


Step 4:
Now grind this to a fine paste. Add water and grind (I used drained water of channa). Take this grinded paste and coconut paste in a cooker and add clove, cinnamon, and salt.
Add water to get gravy consistency.
Pressure cook for 3 whistles.

Step 5:
After pressure releases add cooked channa and little water(if necessary)and let it simmer for another 5-7 minutes(so that channa gets into the gravy)

Garnish with coriander leaves.
Yummy channa gravy is ready to serve.

NOTES:
You can use the channa cooked water for grinding purposes and also for the gravy.
This is medium spicy. Adjust to your spice level.
While adding salt be careful as we add salt while cooking channa too.
Pressure cooking for 3 whistles is to get rid of any raw smell.