225 gm Bengal gram
15 gm fat
1/2 bunch coriander leaves
55 gm onion
Pinch of turmeric
10 gm green chilies
4 flakes garlic
225 gm tomato
120 gm jaggery
30 gm tamarind
Pinch of Garam masala powder
Pinch of cumin
55 gm potatoes
Salt to taste

Wash and soak the gram overnight with a little soda-bicarb. Boil until soft in the same water. Grind onion, chilies, turmeric and garlic. Soak tamarind and remove pulp. Dissolve jaggery in tamarind pulp. Heat fat and fry ingredients. Add blanched tomatoes, salt, garam masala, cumin and boiled gram. Simmer.