Ingredients
250 gm hare channe
1/4 cup ghee
1/8 tsp asafoetida
1 tsp cumin seeds
1 Tbsp ginger- shredded
1/2 tsp garam masala
1/2 cup tomatoes- grated
2 tsp coriander powder
Salt to taste
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 cup yoghurt
1 Tbsp chopped coriander leaves
Method
Heat ghee in a pan.
Add cumin seeds and asafoetida.
When the cumin seeds begin to splutter, add ginger and saute.
Add tomatoes and stir-fry, let the fat separate.
Further add garam masala, coriander powder, salt, chilli powder and turmeric .
Stir well.
Add channas and stir-fry over high heat.
Now add about 2 cups water, and bring the mixture to a boil.
Simmer uncovered for about 15 minutes.
Add whipped yoghurt.
Serve hot, garnished with chopped coriander leaves.