Ingredients:

• White Kabuli Channa – 150g
• Churan – 100g, sliced
• Tamarind paste – 1/4 cup
• Tomato puree – 15g
• Medium tomato, cut into small pieces – 2
• Medium onion, chopped – 2
• Freshly grated Coconut – 6 tsp
• Green chillies – 2
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1 tsp
• Masala powder (optional)
• Coriander leaves for garnishing
• Salt to taste
• Mustard Seeds and urad dhal for tempering

Method:

1. Soak the channa overnight in water with a pinch of salt.
2. Pressure cook it the next day and keep aside.
3. Prepare tamarind juice.
4. Dry roast grated coconut and chillies. Cool a little and then grind it.
5. Heat a little oil, and splutter mustard seeds and urad dhal. Add masala powder (if using) and onion, tomato and saute.
6. Add salt, tamarind juice, and sliced churan and boil for 5 minutes till soft.
7. Add turmeric, chilli powder, coconut paste, and tomato puree and cook for 5 minutes.
8. Now add the cooked channa, mix, and cook for 5 minutes.
9. Garnish with finely chopped coriander leaves.

Recipe courtesy of Sify Bawarchi