Written by Puja



  • 1 teacup kabuli channas
  • 2 chopped onions
  • 2 potatoes
  • 2 tomatoes
  • 2 tablespoons dhana-jira powder
  • 2 tablespoons chilli powder
  • 1 tablespoon amchur power
  • 1 tablespoon garam masala
  • ½ teaspoon soda bi-carb
  • ½ teaspoon black pepper powder
  • 3 tablespoons ghee
  • salt to taste
  • Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.


  1. Soak the channas for at least 6 hours
  2. Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
  3. Cut the potatoes and tomatoes into big pieces
  4. Heat the ghee in a vessel and fry the potatoes until soft
  5. Remove the potatoes. In the same ghee add the onions and cook for a little time.
  6. Add the dhana-jira and chilli powder and fry again.
  7. Add the boiled channas and salt.
  8. After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
  9. Add the potatoes and tomatoes and cook for 2 minutes.
  10. Garnish with coriander, chillies and slices of tomatoes and ginger.
Photograph courtesy by  Muhammad Adnan Asim

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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