Ingredients 

• White Kabuli Channa -150 gms
• Churan - 100 gms - sliced medium of 1/2" cubes/dices
• Tamarind paste or liquidised - 1 cup
• Tomato puree - 15 grms
• Tomato medium - 2- Cut into small pieces
• Onion medium - 2 teaspoons (finely cut)
• Coconut - scrapped - 6 tea spoons
• Green Chillies - 2 
• Turmeric powder - 1/4 tea spoon
• Red Chilli powder - 1 tea spoon
• Masala powder 
• Coriander leaves
• Oil - one teaspoon
• Salt 
• Muster seeds and Urad dal 

• Soak the Channa over night in water pinched with salt. 
• Drain the water, and steam it on a cooker/rice cooker. And keep aside. 
• Prepare Tamarind juice from the tamarind paste to 2 cups. 
• Saute in little oil Scrapped Coconut and Chillies. 
• Grind the coconut and chillies and make it as paste and keep aside. 
• Heat little oil in a cooking vessel, add mustard seeds, urad dal, masala powder and onion and saute them. 
• To the above add salt, tamarind juice, sliced churan and keep them for 5 minutes and boil it till churan is soft. 
• Add to this liquid turmeric and chilli powder while the above is on. 
• After that add coconut paste and tomato puree to the above and boil for 4 to 6 minutes.
• Add to this blended kurma , the already boiled channas and keep it on the heat for 2 mts. 
• Garnish the top with finely chopped coriander leaves.