Bengali Chana Daal

Ingredients:
Kabuli channa/chick peas-500gms
Potato,
peeled and diced
into 1/4inch cubes-250gms,
Ghee-125gms
Whole black pepper-1 ts.,
Whole coriander seeds-1ts,
Cumin seeds-1ts,
Aniseed-1/8ts,
Turmeric powder-1/2 ts,
Coconut,finely diced-1
Whole dry red chillies-2/3,
Water-2/3 cups,
Ginger piece cut into fine
sticks-2inches,
Bay leaves-4,
Cardamoms-3,
Cinnamon into bits- one
4 inch stick,
Cloves-6

Steps
Soak chick peas in water for 5-6 hours or overnight.
Cook the chickpeas in pressure cooker for 20 mins.
Remove from fire and cool and gently rub chick peas between palms of the hands to remove skin. The skin will float to the top. Remove by draining off water.
Heat the pan and dry fry Bay leaves,Cardamoms, Cinnamon, Cloves, coriander, Cumin, black pepper for a few minutes till roasted. Remove from pan and grind to a fine powder. Heat one tablespoon ghee in a pan and separately fry the diced potatoes and finely diced coconut until browm. Then add the chick peas. Stir in and continue cooking for 5 minutes. Add the mixed powdered masala and the turmeric and continue frying for another 5-7 minutes. Add the water and salt to taste. Continue cooking until nearly all the water is absorbed. In another pan heat the remaining ghee. Add the red chillies broken in half and the aniseed and cook until they stop spluttering. Pour over the chick peas and mix well. Add the ginger sticks and stir again. Serve hot with paratha.