• Kala watana (Black chana): 50 gm.
• Sagoti masala: 1 ½ ladle
• Onion: 1 no. (Large)
• Oil: 60 ml.
• Ginger-garlic paste: 30 gm.
• Tomatoes: 1 no. (Medium)
• Red chilly powder: 1 tsp.
• Haldi powder: ½ tsp.
• Green coriander: 2 springs
• Coconut: little
• Salt: to taste
• Curry leaves: 8 – 10 no.

1. Soak the black watana over night & boil.
 
2. Take little watana & make a paste in mixer.
 
3. Heat oil. Add onion & sauté golden brown.
 
4. Add curry leaves, ginger-garlic paste & sauté.
 
5. Add masala. Add boiled chana & sauté.
 
6. Add sagoti masala, watana paste, season & add water.
 
7. Boil well. Add chopped green coriander & remove.
 
8. Garnish with coconut.
 
9. The colour should be yellowish brown & semi thick consistency