250 g  Kabuli channa

     20 g  Powdered jaggery

      1 ea Lemon-sized ball of tamarind

      6 ea Green chillies, slitted

      1 tb Garam masala

      1 tb Roasted & ground cumin seeds

      1 ts Ground shajeera

      1 tb Chilli powder

    1/2 ts Ground cardamoms

      2 md Potatoes

           -- boiled, peeled & cubed
      2 lg Onions, cut into thin rings

      1 bn Coriander leaves

           A few mint leaves
           -- finely sliced
      2 ea Minced green chillies

      1 ea Lime, cut into wedges

  Soak channas in water overnight.  Next morning, boil them with a
  pinch of soda and salt until tender and dry.  Heat 4 tablespoons of
  ghee and put in ginger and onions and fry till the mixture turns limp
  and almond coloured. Add tomatoes and spices and cook till the ghee
  starts separating. Mash with a wooden spoon to a smooth paste then
  put in 1 cup water and jaggery and channas.  Mix well and bring to a
  boil, reduce heat and put in chillies and potatoes and cook till the
  chillies are done. In the meantime soak tamarind in 4 tablespoons
  water till soft, squeeze out the pulp and put into the channas.  Mix
  well and then cook until the gravy turns quite thick. Remove from
  fire and serve hot garnished with onion rings, minced chillies,
  coriander, mint and lime wedges.