Kabul channa - ½ cup
Onions - 2 – chop
Garlic - 10 pieces ( or to taste)
Tomatoes - 2 – chop
Tamarind paste - 2 tsp
Grated coconut - 3/4 cup
Chilli powder - 2 tsp
Dhaniya powder - 2 tsp
Salt, haldi
To temper:
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Methi seeds - ½ tsp
Pepper - 1 tsp
Curry leaves - few
Wash, soak overnight & cook channa soft.
A few may be slightly mashed for a thick gravy - this is optional.
Drain & keep.
Add warm water to coconut & extract ½ cup thick milk & 1 cups thin milk.
In a pressure pan, heat oil & temper as given.
Now add chopped onions, garlic & chopped tomatoes adding one after the previous one is fried.
Add chilli powder, dhaniya powder, haldi & salt.
Add cooked channa, thin coconut milk & tamarind paste.
Close the cooker, put the weight & cook for one whistle.
Cool, open & add the first coconut milk.