Ingredients:

• 1 cup black (kale) Channa
• 3-4 Green chillies chopped
• 1 tsp Garam Masala powder
• 2 tbsp oil
• 2-inch Cinnamon
• 1/4 tsp asafetida
• 1.5 cups yogurt
• 2 tsp coriander powder
• 1 tsp Red Chilli powder
• 4 tsp Bengal Gram flour (besan)
• Salt to taste
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 medium-sized Onion
• 2 tsp chaat masala
• 2-3 black Cardamoms
• 1 cup coriander leaves, chopped
• 2 tbsp Ghee
• 5-6 Cloves

Method:

1. Soak channa overnight in 4 cups of water.
2. Drain and mix 6 cups of water and pressure cook till done.
3. Mash the cooked channa slightly.
4. Heat up ghee and oil and add cumin seeds. When they crackle, mix the whole garam masala and fry for 1-2 minutes.
5. Mix asafoetida and chopped green chillies and saute.
6. Mix yogurt, gram flour, 1 cup water and dry spices and add the sauteed whole garam masala too.
7. Keep stirring till it boils.
8. Mix the grams along with the water they were boiled in.
9. Add salt to taste. Mix well.
10. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
11. Serve hot, garnished with chopped coriander leaves and onion rings.

Recipe courtesy of Meenakshi