This is a sour and spicy curry which is simple to remember and make too. You can also use vegetable of your choice like - drumstick, brinjal,karna kizhangu (has to be pressure cooked), mochakottai (fry in pan without oil and pressure cook).
Kabuli Channa - 1 .5 glass soaked overnight and pressure cooked with salt
To be fried and ground :-
Coriander seeds - 2 tsp
Coconut - 3 tsp
Dry chilies - 5
Onions - chopped 2 tbsp
Tomatoes - chopped 3 tbsp
Tamarind paste - 1tsp or according to preferance
In a big kadai, pour oil and add - mustard seeds, cumin seeds, fenugreek seeds, asafoetida, 1 dry chili, curry leaves and turmeric powder followed by the onions. Once well done add the tomatoes and let it cook, now add the tamarind paste and little water.When it starts boiling add the the cooked kabuli channa and the ground paste. Let it simmer and add very little jaggery(optional) until the aroma rises. Serve hot.