Pressure cook the chopped rind chunks with salt and turmeric to 1 whistle. Allow to cool the cooker naturally.
In a kadhai heat oil, splutter panch phutan. Add chana dal, urad dal, hing powder and sauté for a minute.
Add curry leaves, chopped ginger, green chilli and saute on low flame till both the dals look brown. Now add the red chilli powder and cumin powder and saute for 1/2 minute on low flame.
Then add mix well, the boiled white rind chunks. Cover the kadhai and cook in low heat, 3 minutes. Lastly, add and mix well the imli chutney and cook for a minute.
Serve with steamed rice and /hot roti. The curry can be made with or without gravy.
Thanks
