Chane ka Saalan

Serves 4-6 people

Ingredients

Brown chickpeas (Kala chana)       ¾ cup, soaked overnight

Turmeric (haldi)   ¼ tsp

Salt      litle extra

Oil 1 tsp + 1-2 tbsp

Onion  1 medium, chopped fine

Garlic (lasan) paste     ½ tsp

Potatoes          2 big (boiled & cubed)

Tomatoes        2 large, chopped in big pieces

Tamarind (Imli) pulp         I cup (or less to taste)

Red chili powder        2 tsp (adjust to taste)

Method

Boil the chana in a pressure cooker with haldi, salt and oil for ½ hour after whistle (siti).  After pressure releases, cook until water reduces to just covers the chana.  Reserve water. In a heavy bottomed pan (patila), heat 1 -2 tbsp oil.  Add chopped onion.  When light brown, add red chili powder, lasan paste and fry.  Add tomatoes and roast (bhunao) well, till tomatoes become mushy and oil releases from its sides.  Add the prepared potatoes and the boiled chana with a little of the reserved water.  Cook for a few minutes.  Add imli juice.  Adjust water, salt, sourness and spice. Garnish with kothmir.

Serve by itself or with with masala puris or white rice.

Note: Keep adding a bit of the reserved water if you need to reheat or if the chana dries up.