Published under: South Indian

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

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.

Kamla Anand
Kamla Anand

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