Ingredients:
Chickpeas (Kabuli Channa) - 1 cup
Salt as per taste
Potatoes - 2, boiled, peeled and cut into 1/2 inch cubes
Turmeric Powder - 1/2 tsp
Curry Leaves - few

For the Masala:
Oil - 1 tsp
Dry Red Chillies - 4
Coriander Seeds - 1 tsp
Fresh Coconut - 1 cup, grate
Tamarind Extract - 1 cup

For Tempering:
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Asafoetida Powder - 1/2 tsp
Dry Red Chilli - 1
Curry Leaves - 2 to 3

Method:
1. Wash the chickpeas and soak in water for 8 hours.
2. Drain and rinse well.
3. Pressure cook it with salt and 2 cups of water for 8 to 10 minutes.
4. Heat oil for the masala in a kadai.
5. Add red chillies and fry for 45 seconds.
6. Mix all the masala ingredients with 1/4 cup of water and grind to a smooth paste.
7. Transfer the chickpeas with the water to the same pan.
8. Add the potatoes, turmeric powder, curry leaves and salt.
9. Add 1/2 cup of water if needed and simmer till well blended.
10. Add the masala and simmer uncovered for another 5 to 7 minutes.
11. Heat oil for tempering and fry the tempering ingredients.
12. When mustard seeds start spluttering add it to the ghashhi.
13. Serve hot with plain rice.