Ingredients:

• 2/3 cup – channa, red soaked
• 1 stalk – Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1 tsp – Red Chilli powder
• 3/4 tsp – Coriander seeds powder
• 3/4 tsp – Amchoor powder or juice of 1/2 Lemon
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Wheat flour
• 1/2 tsp – each mustard and Cumin seeds
• 3 pinches – Asafoetida
• Salt to taste
• 1 tsbp – oil

Method:

1. Pressure cook soaked channa till soft
2. Drain, wash with running water, drain, keep aside.
3. Mix all dry masala and salt in 1/2 cup water.
4. Heat oil in heavy saucepan.
5. Add seeds, curry leaves, asafoetida and when it splutter, add masala mixture, cooked channa, 1/4 cup water, and mix well.
6. Bring to boil, reduce heat, simmer covered for 3-4 minutes.
7. When almost all water evaporates, sprinkle flour, mix and remove from fire.
8. Cover and keep aside for 2-3 mins
9. Pour into serving dish, garnish with chopped coriander.
10. Serve hot with rice or chapathi.

Recipe courtesy of Sify Bawarchi