Chickpeas - 1 cup (cooked)
Toordaal + channa daal - 1 cup
Ashgourd - 1 cub cubed (Optional)
Salt to taste
Tamarind extract ( from lemon sized tamarind)
Turmeric - a pinch
Mustard seeds, hing and curry leaves for seasoning
Cilantro for garnishing
To grind :
Red chillies - 6
Channadaal - 3 spoons
Urad daal - 1.5 spoons
Dhaniya (Coriander) - 2 spoons
Grated coconut - 4 spoons
In a pan, heat little oil and fry channa daal, urad daal, red chillies and dhaniya till the daals are golden brown. Add little water to it and grind this along with grated coconut. Keep aside.
Wash and pressure cook channa daal + toordaal.
Steam the ashgourd in microwave for 3,4 minutes.
In a pan, heat some oil and pop mustard seeds. add hing and curry leaves and saute for a minute.
Add the ashgourd, tamarind extract, cooked channa, cooked daal and the ground paste to it. Add required water and add a pinch of turmeric and salt to taste. Let it boil till the raw smell goes and it becomes thick.
Tastes good with Rice. I love it so much that i can have it like soup without the rice :)
I am sending this also to Sunshinemom's FIC: Yellow, Srivalli's MLLA, an event started by Susan and JFI Chickpea hosted by MS.
My best friend Bobby loves this and i think of her everytime i make this. So, this one's for her and i'm sending this to Alka's Just for you, also.