Ingredients
  • Bengali Channa (Black gram) 250 gm (~½ lb)  soaked overnight with 2 teaspoon of baking soda,
  • Garlic crushed, 1 small pod
  • Ginger crushed, 5 cm (2 in) piece
  • Onion  chopped, 2 medium size
  • Tomatoes, chopped 2 medium size
  • Tamarind, 25 g (~1 oz) soaked in water (Remove seeds and fibrous material)
  • Lemon juice, for garnish 2-3  teaspoon
  • Green coriander leaves/Mint leaves, a few  for garnish
  • Tomotoes/onion, 1 each small size  finely chopped for garnish
  • Green chillies, chopped  for garnish
  • Oil, 2-3 tablespoon
  • Salt
Spices: 
  • Chilli, 1 teaspoon
  • turmeric, 1/2 teaspoon
  • cumin powder, 1/2 teaspoon
  • coriander powder, 1/2 teaspoon
  • garam masala, 1/2 teaspoon
  • black pepper, 1/2 teaspoon

Method:
  1. Boil soaked channa with  garlic, ginger, onion, tomatoes, Tamarind water and spices with enough water (2 - 3 glass) on medium flame  (45-90 minutes)
  2. When channa becomes tender, evaporate water on high flame, then add oil and fry for 3-4 minutes while stirring.
  3. Finally sprinkle garnish and simmer for a further 2-3 minutes.