Ingredients:

• 1 cup – Kabuli Channa (chickpeas)
• 6 black kokums
• 1 tbsp – coriander leaves, finely chopped
• 1 stalk Curry leaves
• 1 tbsp – gram flour
• 1 tbsp – chilli powder
• 1/4 tsp – Turmeric powder
• 2-3 pinches Asafoetida
• salt to taste
• 1 tbsp – Jaggery grated
• 1/2 tsp – Mustard Seeds
• 2 cups – water

Method:

1. Soak and pressure cook channa, wash and drain.
2. Add one and half cups water.
3. Soak kokum in 1/4 cup water for 5 minutes, keep aside.
4. Dissolve flour in 1/4 cup water, keep aside.
5. Heat oil in a large pan.
6. Add mustard seeds allow to splutter.
7. Add curry leaves, asafoetida, kokum and water.
8. Add all other masalas and jaggery.
9. Stir fry for a minute.
10. Add channa with water, bring to a boil.
11. Add gram flour, cook stirring, till boiling is resumed.
12. Simmer and cook till gravy is fairly thick.
13. Add salt, stir and garnish with chopped coriander.
14. Serve hot with steamed rice or parathas.

Recipe courtesy of Saroj Kering