Kalay Chany chat by rida

                               Black Channay

25 curry leaves

4 Tbsp oil

1 tsp white cumin seeds

1 Tbsp Ginger/garlic paste

200 grams boiled black chickpeas*

1 tsp roasted cumin powder

1/2 cup tamarind pulp

1-1/2 tsp salt

2 Tbsp heaped red chilli powder

2 Tbsp sugar

1 Tbsp heaped Chaat Masala

Heat oil. Add curry leaves and cumin seeds and ginger/garlic paste and... 1/4 cup water to pan. (put lid on straight away to avoid spitting) then stir well. Add chilli, salt, sugar, chaat masala and tamarind pulp. Mix well and cook on medium low heat until gravy thickens.

Serve with hot naan.

Enjoy

*to soak chickpeas, take 200gm (1 pao) raw chickpeas 2 tsp bi-carbonate soda (meethi soda) and water 1 inch over chickpeas. Soak over night. Transfer chickpeas to a seive, drain, rinse well and transfer to pan. Add fresh water (no soda) and boil till chickpeas are cooked.