Chhole Alu

Directions

1. 1
   Soak channas in water overnight.
2. 2
   Next morning, boil them with a pinch of soda and salt until tender and dry.
3. 3
   Heat 4 tablespoons of ghee and put in ginger and onions and fry until the mixture turns limp and almond coloured.
4. 4
   Add tomatoes and spices and cook until the ghee starts separating.
5. 5
   Mash with a wooden spoon to a smooth paste then put in 1 cup water and jaggery and channas.
6. 6
   Mix well and bring to a boil, reduce heat and put in chillies and potatoes and cook until the chillies are done.
7. 7
   In the meantime soak tamarind in 4 tablespoons water until soft, squeeze out the pulp and put into the channas.
8. 8
   Mix well and then cook until the gravy turns quite thick.
9. 9
   Remove from fire and serve hot garnished with onion rings, minced chillies, coriander, mint and lime wedges.