To Grind

• Add the fennel, almonds, cashews, coconut and roasted chana dal to a small mixer and pulse until everything starts to break down.
• Add the 1/4 cup of water and blend till you get a coarse paste. Set aside.
• Prep your vegetables. Chop them into roughly 1 inch cubes.
• Add the ghee to a heavy pressure cooker on medium-high heat.
• Once the ghee is hot, add the cumin seeds and fry for 30 seconds.
• Add the onions and curry leaves and fry till the onions start to brown.
• Add the Ginger Garlic paste and sauté until the pungent, raw smell of the paste dissipates.
• Add the tomato and fry for a minute.
• Add all spices to the mix along with the salt.
• Add the chopped vegetables to the cooker and sauté for 30 seconds.
• Add your blended coconut-fennel mix to the vegetables. Clean out the mixer with 1 cup of water to make sure you get every last bit of that lovely mix! Add it too the cooker.
• Taste the curry for salt and adjust if required. You can also add more water if needed.
• Cover and pressure cook on high until the first whistle, about 5-7 minutes.
• Reduce the heat to low after the first whistle and cook for 3 minutes.
• Take it off the heat after 3 minutes and let the steam release naturally.
• Open the cooker and add the coriander leaves.
• Serve with a pile of soft porottas!