Channa

Boil the Channa

• Wash and soak the channa overnight or anywhere between 6-8 hours.
• Wash the channa again after they have soaked , and pressure cook them with salt to taste. Pressure cook for 2-3 whistles , then simmer the flame for 10 minutes. Allow the pressure to release naturally.

Curry

• Heat 2 tablespoons of oil in a pot . Add asafoetida and then onions. Sauté the onions till pink. Add chopped tomatoes and salt and cook the tomatoes till they are soft and mushy.
• Next add red chilly powder, turmeric powder , coriander powder and finally besan. Roast the spices very well.
• Now add the boiled channa , along with the water that they have been boiled in. Add water to adjust the consistency of the gravy. Simmer and cook for about 10 minutes .

Chevdo

• Take the raw nylon poha in a mixing bowl. Add salt , turmeric , mix well .
• Now take a wok or a kadahi , add a teaspoon of oil and add in the seasoned poha. Toss till crisp , this should take 5-7 minutes on medium flame.
• Transfer back to the mixing bowl.

Assembling the dish

• Add a ladleful of channa to a serving dish. Now add some Chevdo to it. Next add a ladleful of the channa gravy.
• Drizzle the tamarind wate
• Throw in some of the nylon chevdo again. Also add some potato sticks , fried peanuts.
• Now sprinkle chaat masala, red chilly powder. Adjust the spices as per your chance.