Ingrediants :-
Kabuli Chena 1 Cup
Onions 4 big
Tomatoes 3 big
Ginger small piece
Tamarind lemon size
Garlic 8 flacks
Jaggary 1 tbs.
Salt To taste
Oil 3 spoons
Geen Chilies 2
Cardomon 3
Cloves 3
Cut Coriander leaves to garnish
Preparation:
Soak Chena for 8 hours wash well and cook for 20 min. Grind onions,cardamom cloves ginger.. Remove skin from the tomatoes and grind them separately. Heet oil or ghee in a pan add cumin seeds after few seconds add masala paste to it and fry till the ghee separates from it. Add tomoto paste to it and keep sturring for some time and till the moisture is completely absorbed ad salt and chilly powder along with green chilly. Add tamarind extract, jaggary and boiled chenna with that water. Cook until the gravy is thick enough to serve.
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