Channa – 1 cup (soaked and cooked)
Onion – 2 (ground in to paste)
Tomato – 1 (ground in to puree)
Ginger / garlic paste – 2 ½ tsp
Garam masala – 1 tsp
Chole masala – 2 tsp
Red chili powder – 1 tsp
Tomato puree – store bought – 1 ½ tsp
Tamarind extract – 1 tbsp
Salt to taste
Butter - 1 tbsp (weight conscious – please avoid)
Oil – 1 tbsp
Aniseed – ¼ tsp
Coriander leaves for garnishing
Take a wide mouth pan. Add the oil/ butter, splutter aniseed and add the onion paste. Fry till the oil leaves. Then add the ground tomato puree and mix both fry well. Now add the masala's given, ginger garlic paste and salt.
Mix everything well and add the tomato store bought puree and channa. Add the required amount of water and close the pan . Cook in sim for 3min. open the lid and add the tamarind juice. Keep the vessel open and cook for another 3 min.when oil leaves the gravy mix it well. Check for salt.
Switch off the flame and serve hot with chappati/ parotta/ bread/ even dosa also.