CHANA BATATA

This is a recipe the most people living Mumbai townside relish and miss a lot.
  

INGREDIENTS
250 gms brown channa washed and soaked overnight.
300 gms potatoes boiled and quartered and cut to thin slices
3 tbsp whole corriander seeds roasted  and crushed
1 tsp jeera roasted and crushed
2 -3 tbsp whisked curds
2 tbsp chickpea flour ( besan)
2 tsp jeera
1/ tsp asafoetida
2 chopped green chillies
1 medium onions finely chopped.
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp black salt
1 lemon sized ball of tamarind ( juice of which is to be extracted)
3-4 tbsp each corriander and mint leaves finely chopped
2-3 tbsp chilli flakes ( or as per taste)
5-6 tbsp birista ( brown fried onion slices)
Salt to taste
2 tbsp oil
A pinch of garamasala
1 tsp Chaat masala

METHOD

Boil the soaked channa with salt and turmeric powder  and about 2 cups of water in a pressure cooker till soft . Drain the channa and retain the water.
In a big wide pan heat oil. Add whole jeera, asafoetida, green chillies and chopped onions saute. Then mix in red chilli powder and a little turmeric powder. Add the besan and saute for 3 mins..add whisked curds and bring to boil. Add the water left from boiled channa. Boil and cool.
In a large bowl mix together boiled channa and boiled potatoes. Add all the ingredients and mix well. While serving add the curd gravy and toss. Adjust the spices to your taste.  Garnish with chopped corriander and mint, birista and lemon juice. Enjoy. Remember your bygone days...this recipe is also know as MAALGHASLET CHANNA BATATA.