1. In a pan, take a tsp of oil and fry red chillies, cumin seeds, garlic and onion for few mins.
2. Allow it to cool down and then grind it along with coconut and keep aside.
3. Soak channa in water for 10 hours and then pressure cook it.
4. Blanch tomatoes in hot water for few mins and remove the skin and seeds.
5. Grind it into a smooth paste. Strain and keep it aside.
6. Grate coconut and grind it along with enough water and strain two extracts of coconut milk.
7. Peel garlic and chop them finely.
8. Soak rice in water for 10 mins and then drain it completely.
9. Heat a tsp of ghee in a pan and fry the rice for few mins till all the moisture is absorbed.
10. Heat oil in a pressure cooker and fry cardamom, cinnamon, cloves and bay leaf.
11. Add the chopped garlic and fry till brown. Now add slit green chillies and finely chopped onions and fry for few mins and then add the ground paste.
12. Simmer the stove and fry till the aroma rises.
13. Now add tomato paste, kasoori methi, salt, little sugar, garam masala powder and allow it to boil for few mins.
14. Then add the cooked channa and 1 1/2 cups of coconut milk to it.
15. When it starts to boil, add the rice and mix well.
16. Now close the pressure cooker and allow it to cook up to one whistle. (timing can vary on different parameters)
17. Garnish with finely chopped coriander leaves and ghee fried cashews.
18. Yummy and aromatic channa pualo is really to eat.
19. Enjoy it hot with potato chips or onion raitha.

Recipe courtesy: 4th sense cooking