1 can kala chana ½ onion - cubed 2 tablespoon oil 1 teaspoon dhana powder ¼ teaspoon Jeeru (Cumin) powder ¼ teaspoon haldi Salt and Chillies to taste 1 tablespoon dessicated coconut 1 teaspoon seasame seeds ¼ cup or more amli (tamerine) juice 1 small potato cubed and boiled
To garnish fresh dhana, tomato and lime Red onion - optional
Soften onion in the oil. Then add in all the spices along with the coconut and seasame seeds. Braise for a bit then add the drained chana. Cook until water has evaporated. Turn off heat and add the potatoes and amli (tamerine) juice. Finish of with the garnishings and enjoy.