INGREDIENTS:

1 cup Channa
A pinch of Soda bi carb
A pinch of rock Salt
Finely chopped red onions – 2
Finely chopped tomatoes – 2 medium
Chopped ginger – 3/4 tsp finely chopped
Roasted cumin seeds 1 tspn
Garam Masala pwd 1/2 tspn
Turmeric Pwd 1/2 tspn
Chillie powder 1 tspn
Brown sugar – 1 tspn
Tamarind size of a marble
Pomegranate seeds -1 tspn or mango powder could be used
Salt to taste
Oil to fry

For Garnish
½ tspn garam masala powder
Chopped Corriander leaves-2 tbspns
Finely sliced Onion rings from 2 Onions
Lime wedges from 2 limes.
Finely slit gr. Chilles 4 (slit lengthwise into strips)

DIRECTIONS:

Wash & soak the channa over night. Put channa in pressure cooker & cook for 10 mins with Rock salt & soda. Grind a handful of the boiled channa with Ginger, ½ of the minced onions, garam masala pwd,chillie powder, turmeric powder, Pomegranate seeds & roasted Jeera seeds to a smooth paste – keep aside.
Heat oil when hot, add chopped onions, fry till onions are golden brown. Add the ground masala & continue to fry on low flame for 2-3 minutes. Add chopped tomatoes – mix well and cook till tomatoes are well blended with the masala. Add the tamarind pulp, cooked channa, salt & a little water mix well & cook till thickness is reached. Add chopped cilantro.

** For a Variation : – If you need to add potatoes – peel and dice boil potato. Add it when yr. adding the Channa.

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