Wash the chana and soak them in water for 5-6 hours.
Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 tsp salt.
Pressure cook until they are cooked.

Heat oil in a pan.
Once the oil is hot, add hing, zeera and methi seeds and let them crackle for a few seconds.
Add onion and green chilli and all the Masalas and fry until golden brown.

Add curd and tomato and cook for 2-3 minutes or until oil starts to separate from the sides.
Add boiled Chana (without the water)

Let the Masalas get coated nicely over Chana so cook for 10-12 minutes
Add the reserved Chana water
Add more water if required to adjust the consistency.

One can put them back in the pressure cooker and cook fr 2-3 whistles more so that everything gets blended well.
Garnish with fresh coriander.
Serve hot.

Lahsun ki kali ki sabzi

Take a pan
Add oil and mustard seeds
Let them crackle
Then add urad daal
Let it be brown nicely

Add garlic cloves(whole)
Sauté for sometime
Add chopped onions- let them be pink slightly

Add curry leaves and green chilies whole or chopped
Sauté for 2 minutes

Now add all the Masalas and stir
Add chopped or puréed tomato
Add tamarind pulp and little water
Cover the lid and let it cook
Add jaggery
Once melted curry is ready

For Palak Poori
Oil for frying
Water Fr kneading the dough
Method
Take all the ingredients in a bowl but add water gradually to knead a tight dough

Take oil in a wok and heat it up

Pinch the dough and make small balls
Roll them out and fry in hot oil
Take out when crispy from both the sides.

Enjoy hot platter