Ingredients

• 300 gm. Bengal gram (kala chana or black chickpeas)

• 2-3 tbsp. full cream yoghurt. It should be mature or khatta

• 1 tbsp. black mustard or rai powder

• Optional: 1 tbsp. amchoor (dry mango powder) to give a black colour and little sour taste

• To Cook:

• 2-3 tbsp. oil

• 1 tsp. cumin seeds

• 1 tbsp. coriander seeds

• 1 tbsp. Fenugreek or methi seeds

• 2-3 dry red chillies (adjust to taste)

• 1 tsp. turmeric powder

• Chilli powder to taste

• 2 tsp. fennel powder

• 1 1/2-2 cup water (adjust to how thick a gravy you like)

• 1-2 tbsp. lemon juice or tamarind (imli) paste, adjust to taste (the dish should taste khatta or sour.

• Optional:: 2 tsp. sugar

• Garnish:

• 2 tbsp. chopped coriander leaves.

Instructions

1. Soak Bengal gram/black chickpeas overnight. Place in a blender and crush slightly by giving it 2-3-4 bursts of power. Do not grind to a paste, most of the Bengal grams should remain whole. By doing this, the gravy tastes nicer and becomes thicker.

2. Mix the yogurt, black mustard or rai powder, and amchoor powder if used. Keep aside. This should rest for at least 1/2 an hour for rai to develop taste and flavor.

3. Heat oil in a pan. Add cumin seeds, then coriander and fenugreek seeds. Stir for a few seconds and then add dry red chillies, turmeric, chilli powder, fennel powder and salt.

4. Stir for a few seconds and then add Bengal gram. Fry a little, for a minute or two.

5. Now add water.

6. Cook in a pressure cooker for 5 minutes under full pressure, or in a pan until tender, or in a slow cooker for 6-8 hours. Allow to cool a little.

7. Once chickpeas have cooled a little (if chickpeas are is too hot, yoghurt may curdle), add yoghurt, ground mustard or rai mix from step 2. Add amchoor/lemon/tamarind paste if needed, to make it more ?khatta?/sour.

8. You may add a little sugar, if you like a sweet and sour taste.

9. Serve hot, garnished with coriander leaves, withChapatties and Rice.