Ingredients:

• 1 cup – Kabuli Channa
• 1/2 cup – chopped Onions
• 2 – tomatoes,
• 3 – Potatoes
• Ghee
• Salt
• 3 – 4 tbsp – coriander powder
• 3 tbsp – dry Mango (amchur)
• salt
• 3-4 – Red Chillies
• 2 tbsp – Cumin seeds
• 1 tbsp – Fenugreek seeds
• A little – Dalchini (cinnamon bark)
• 1 tbsp – black pepper
• A pinch – dry Ginger
• 1/2 tbsp – elaichi (cardamom)
• 1/2 tbsp – Cloves powder
• 1/2 tbsp – Mustard Seeds
• A little – caraway

Method:

1. First grind all the ingredient except channa and vegetables into a powder
2. Soak channa overnight
3. Add 1/2 tbsp of cooking soda and pressure cook channa till well cooked
4. Heat ghee in a vessel and fry the cut potatoes till they are soft.
5. In the same ghee, add onions and cook for some time.
6. Add pieces of tomatoes and cook for 5 mins
7. Add the ground powder of masala into it and cook for 2 mins
8. After that add pre-cooked channa and cook for 5-10 mins stirring continuously.
9. Decorate it with sliced tomatoes, spring onions, whole green chillies, chopped coriander leaves and slices of lemon.

Recipe courtesy of Sify Bawarchi