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1
Soak the black channa overnight in a large bowl with lots of water.
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2
The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
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3
The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
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4
Now, put the washed channa in a large pot.
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5
Add water{should be 2-3 inches over the level of the chickpeas}.
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6
Boil the chickpeas on high heat.
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7
Heat oil in a pot.
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8
Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
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9
Mix well and stir-fry for a few seconds.
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10
Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
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11
Squeeze the tamarind ball really hard to let its juices flow into the water.
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12
Pass this through a strainer and into a bowl.
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13
Your tamarind water is ready.
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14
In a bowl, dissolve the gramflour in 3 tbsps.
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15
of water.
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16
Mix this really well ensuring that no lumps remain.
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17
Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
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18
Stir well and bring to a boil.
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19
Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
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20
Boil for 10-15 minutes on medium flame.
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21
Remove from flame.
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22
Serve hot over a bowl of white long-grain Basmati rice.
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23
Enjoy!
