Anardhana is dried pomegranate seeds, available as such in departmental stores. It gives a tangy, sour taste to the dish. You can omit it, if it is not available.
Kabul channa - 1 cup
Tomatoes - 3 – chop fine
Tamarind paste – 1 tsp ( optional)
Coriander leaves, copped - ¼ cup
Oil - 2 tbsp
Jeera - 1 tsp
Salt
To grind raw:
Dhaniya ( soaked well) - 1 tbsp
Red chillies - 6 ( or to taste)
Cinnamon - 1 cm
Cardamom - 3
Cloves - 3
Coconut - ½ cup
Anardhana ( roasted) - 1 tsp
Onions - 2 – chop
Soak channa overnight with a pinch of soda in plenty of water.
Wash & pressurecook it with little salt, till very soft.
Drain & reserve the liquid.
This liquid can be used for grinding the ingredients.
In a pressure pan, heat oil & temper jeera.
Add the ground paste & fry on a low fire till the raw smell goes.
Next fry the chopped tomatoes till they turn pulpy.
Now add the cooked channa, salt, tamarind paste & as much of the remaining reserved liquid to get the gravy of desired consistency, as you like.
Close the pan & cook for one whistle for thorough blending.
Cool, open, add coriander leaves & top with 1 tbsp ghee for a delicious flavour.
Note:
Those who do not eat onions can grind 7,8 cashewnuts with the paste & 1 tbsp cooked channa if you prefer a thick consistency.