Ingredients:

• 250 g – white gram
• A pinch of soda bi-carb
• Salt
• 100 g – Ghee
• 5 tsp – Garlic paste
• 8 – whole Red Chillies
• 5 tsp – Coriander seeds
• 750 g – Tomatoes
• 4 – Green chillies
• 1/2 cup – Ginger
• 1/2 cup – Coriander leaves
• 2 tbsp – Lemon juice
• 2 tsp – Garam Masala
• 1/2 tsp – Fenugreek

Method:

1. Soak white gram overnight in a pot, drain it and replenish it with fresh water.
2. Add soda bicarb and salt and boil it until it gets tender.
3. Then drain it, wash and chop the tomatoes.
4. Remove stems, wash, slit, remove seeds and chop the green chillies.
5. Scrape, wash and chop the ginger.
6. Clean, wash and chop the coriander.
7. Pound red chillies and coriander seeds with a pestle.
8. Heat ghee in a wok, add garlic paste and stir over medium heat for a minute.
9. Add the pounded spices and stir for 15 – 20 seconds.
10. Then add tomatoes, boil it and add green chillies, 3/4ths of the ginger and 1/3rd of the chopped coriander, reduce to medium heat and fry until the fat leaves the masala.
11. Now add the boiled white gram and fry for another 5 minutes.
12. Adjust the seasoning.
13. Sprinkle lemon juice, garam masala and fenugreek, stir.
14. Remove it to a dish, garnish with the remaining coriander and ginger, serve with bread/ roti.