Ingredients:

250 g Kabuli channa
1 Lemon-sized ball of tamarind
6 Green chillies, slitted
1 tb Garam masala
1 tb Roasted & ground zeera
1 ts Chilli powder
1 ts pisa and roasted dhanya
2 md Potatoes
-- boiled, peeled & cubed
2 lg Onions, cut into thin rings
1 bn Hara dhanya
A few podina leaves
-- finely sliced
2 Minced green chillies
1 Lime, cut into wedges

Method:

1-Soak channas in water overnight. Next morning, boil them with a pinch of soda and salt until tender and dry. Heat 4 tablespoons of ghee and put in ginger and onions and fry till the mixture turns limp and almond coloured.
2-Add tomatoes and spices and cook till the ghee starts separating. Mash with a wooden spoon to a smooth paste then put in 1 cup water and chanas.
3-Mix well and bring to a boil, reduce heat and put in chillies and potatoes and cook till the chillies are done.
4-In the meantime soak tamarind in 4 tablespoons water till soft, squeeze out the pulp and put into the channas. Mix well and then cook until the gravy turns quite thick.
5-Remove from fire and serve hot garnished with onion rings, minced chillies, hara dhanya, podina and lime wedges.