First take pulp of tamarind and keep aside.

In a heavy bottom pan add oil the jeera and splutter it. Add hing turmeric powder then add tamarind pulp and boil just till bubbles start coming. To this add boiled Chanasalt chilli powder sugar and Chanamasala add little water and boil it.. tip.. if you want thick gravy add mashed boiled Channa.

Lastly add roasted Kasuri methi and serve hot with roti