1 teacup kabuli channas
2 chopped onions
2 tablespoons dhana-jira powder
2 tablespoons chilli powder
1 tablespoon amchur power
1 tablespoon garam masala
½ teaspoon soda bi-carb
½ teaspoon black pepper powder
3 tablespoons ghee
salt to taste
Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Soak the channas for at least 6 hours . Add ½ teaspoon of soda bi-carb and cook in a pressure cooker · Cut the potatoes and tomatoes into big pieces .
Heat the ghee in a vessel and fry the potatoes until soft· Remove the potatoes. In the same ghee add the onions and cook for a little time. Add the dhana-jira and chilli powder and fry again. Add the boiled channas and salt.
After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. Add the potatoes and tomatoes and cook for 2 minutes.
Decorate with coriander, chillies and slices of tomatoes and ginger.