Potato - 1,
Black chickpeas (kala chana) - 1 cup,
Tomato puree - 1 cup,
Garlic paste - 1 tbsp,
Ginger paste - 1 tsp,
Red chilli powder - 1 tbsp,
Turmeric powder - 1/4 tsp,
Coriander & cumin powder - 2 tsp,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1/2 tsp,
Chilli flakes - 1/2 tsp,
Curry leaves - 2-3,
Water - 2-3 cup,
Tamarind paste - 2 tsp,
Jaggery - 1/2 tsp,
Chana masala powder - 1 1/2 tsp,
Coriander (finely chopped) - 1/4 cup.
Wash and soak black chickpeas overnight or 5-6 hours. Pressure cook them until well cooked. Now boil potato, peel and cut into pieces. In a mixing bowl, add tomato puree followed by turmeric powder, cumin & coriander powder, red chilli powder, ginger and garlic paste. Mix well.
In a pan, heat oil, add chilli flakes followed by mustard seeds, cumin seeds, asafoetida and curry leaves.
As they splutter, add prepared tomato puree mixture and let it cook until oil oozing out.
Now add boiled black chickpeas and potato.
Mix well and mash some potato with spatula.
Cook for few minutes and add water along with tamarind paste.
Cook covered for 10-15 minutes in medium flame. Now add jaggery, chana masala powder and finely chopped coriander. Mix well and serve with rice, roti or puri.
Skip garlic paste and chilli flakes, if you wish.
Adjust amount of water according to desire consistency.
Tamarind paste can be replaced by lemon juice and jaggery by sugar.