Method:

• Soak the chana for at least six hours. Drain.
• Peel and chop the onions. Peel and quarter the potatoes. Wash and quarter two tomatoes and make slices of the remaining.
• Peel and make juliennes of the ginger. Clean, wash and chop coriander leaves. Wash and slit the green chilies.
• Add water and 1/2 teaspoon of soda bi-carbonate to the chana and cook in a pressure cooker till done. Take care the chanas do not get mashed.
• Heat the ghee in a vessel and fry the potatoes until soft. Drain.
• In the same ghee, add the onions and sauté till pink.
• Add the dhania-jeera powder and red chili powder and fry again.
• Add the boiled chanas and salt.
• After five minutes, add the garam masala powder, amchur powder and black pepper powder and cook for two minutes.
• Add the potatoes and tomatoes and cook for another two minutes.
• Garnish with chopped coriander leaves, slit green chilies, slices of tomatoes and ginger juliennes.