Recipe

Instructions:
1)   Chickpeas Preparation:
Take a pot and add chickpeas.
Add water to cover the chickpeas.
Soak the chickpeas in water for 10 to 12 hours.
After soaking, drain the water from the chickpeas and set it aside.
Transfer the soaked chickpeas to a cooker.
Add clean water to cover the chickpeas, salt, and clarified butter (Ghee).
Mix them properly.
Cover the cooker and pressure cook until done.
2)   Tamarind Soaking:
Place tamarind in a bowl.
Pour hot water over the tamarind and let it soak for 10 to 15 minutes.
3)   Tomatoes Preparation:
Grate the tomatoes using a peeler.
Once grated, put them aside.
4)   Gram Flour Slurry:
Mix gram flour and the water in a small bowl until smooth.
5)   Seasoning:
Heat oil in a kadhai.
Add mustard seeds, cumin seeds, asafoetida, bay leaves, dry red chilli, curry leaves, finely chopped green chillies, and turmeric powder. Mix them properly.
Add grated tomatoes and salt as per the taste to the kadhai.
Mix them properly and let them cook until the oil separates.
Once the oil separates, add the water reserved from cooking the chickpeas. Mix them properly.
Add Kashmiri red chilli powder, coriander-cumin powder, garam masala, soaked tamarind pulp, and jaggery.
Mix them properly until the jaggery melts.
Add the gram flour slurry and let it cook for a while.
Mix them properly.
Add the steamed chickpeas and mix them properly.
Let it simmer until flavours blend.
Once done, turn off the gas.
Garnish with finely chopped coriander leaves.
Allow it to cool down slightly.
Serve and enjoy your Chana Nu Shak (Desi Chana)!
Tips:
Soak chickpeas for 10-12 hours for proper softening.
Maintain a water level one inch above chickpeas when steaming.
Check consistency and thin with water if necessary.
Cautions:
Handle the pressure cooker safely during release.
Beware of hot oil splatters when heating.
Stir jaggery continuously to prevent burning.
Ensure smooth gram flour slurry to avoid lumps.