Ingredients:

• For Masala:
• 1/4 tsp – Garam Masala
• 1/4 tsp – salt
• 1/4 tsp – Turmeric powder
• 1 tbsp – Dhania powder
• 1/2 tsp – Red Chilli powder
• Other Ingredients:
• 7 to 8 – firm ripe Tomatoes
• 1 cup – Kabuli Channa (soaked overnight)
• 3 tbsp – gram dal
• 1 tbsp – cumin powder
• 1 tbsp – chaat masala
• 1/2 tsp – black salt powder
• 1 tbsp – ground Sugar
• Salt – to taste
• For Garnishing:
• 1 tsp – cumin powder
• 1/2 tsp – Red Chilli powder
• 1.5 cups – fresh tied beaten Curd
• 2 to 3 – curry leaves, chopped finely
• 1 tbsp – coriander, finely chopped
• 2 tbsp – Tamarind chutney

Method:

1. Pressure cook Kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside.
2. Cut caplike tops off tomatoes. Hull carefully.
3. Add pulp to the boiled channa.
4. Mash coarsely the channa and dal.
5. Add all mix masala, salt to taste, chaat masala.
6. Boil further till a soft lump is formed and water has evaporated.
7. Stuff the tomatoes with this mixture.
8. Secure tops with a toothpick. Microwave for 1 minute.
9. Cool, and chill in a refrigerator.
10. Meanwhile, beat the curd till smooth.
11. Add sugar, salt and chill.
12. Just before serving, transfer tomatoes straight up to a shallow bowl.
13. Remove toothpicks. Pour beaten curd all over them.
14. Sprinkle cumin powder, red chilli powder and salt.
15. Garnish with coriander, curry leaves and tamarind chutney.

Recipe courtesy of Saroj Kering