120 gms white gram
1 large onion
1 small piece ginger
4 flakes garlic
1 tsp coriander powder
1 tsp cumin seeds powder
1 tsp garam masala
2 tbsp yogurt
2 small tomatoes
30 gms tamarind
15 gms grated jaggery
salt and chilli powder to taste
Soak grams in hot water for 2 hours, then boil in the water in which they were soaked, till soft. Remove from fire and set aside.
Grind ginger, garlic and onion to a paste.
Cover tamarind with ¼ cup hot water for 15 minutes and then squeeze out the juice. Dissolve jaggery in tamarind juice and strain.
Heat 2 tbsp oil and fry onion paste to a golden colour, add all the spices, salt and curds and cook till the mixture turns dry.
Mix in the grams, then pour in the tamarind juice. Cook till the gravy turns thick.