1 Heat ghee in a vessel, add the cumin seeds and let them splutter. Add the cardamom and cinnamon and let the aroma release. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida. 2 Add the spice pwds and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts. 3 Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Add a cup of water and cook on high heat for 3-4 mts. Reduce flame and cook on simmer for 7-8 mts. Add the mashed channa and combine. Add the tamarind paste, combine and cook for another few mts till all the water is evaporated. Its a semi-dry dish. 4 Adjust the salt. Garnish with fresh coriander leaves and chopped onions. 4 Serve hot as a snack or with bhatura or rotis. Preparation: 40 mts Serves 4-5 persons . 1 large tomato, finely chopped 3-4 green chillis, slit length wise 1 tsp grated ginger 1/2 tsp cumin seeds 1″ cinnamon stick 2 whole cardamom large pinch of asafoetida/hing/inguva 1/4 tsp turmeric pwd 1/4 tsp cumin pwd 1/2 tsp coriander pwd 1 tsp red chilli pwd (adjust) 1/2 tbsp tamarind paste fresh coriander leaves for garnish salt to taste 1/2 tbsp ghee/oil
