Soak the black chana over night and boil it with 4 to 5 cups of water till completely done

Take oil add sliced onions, fry till golden brown

Once the onion is golden brown add the roasted besan and fry till the besan leaves nice aroma

Add the dry spices and salt

Add chopped tomatoes and cook on high till the tomatoes turn soft

Add the chana along with the entire water

Add the boiled, cubed potaoes

Add the tamarind paste

Cook till the gravy becomes thick

Serve hot Garnish with fried onions and fresh mint leaves

You can squeeze lemon juice if you like