Kolkatta Wali Ghughni

Rinse and soak the chanain water overnight. Drain it from the water and transfer it to a pressue cooker. cook for 3-4 whistles.

Heat oil in a pan onions to the the saucepan. Add crushed garlic and green chillies into a paste using a mortar and pestle. Add the tomatoes. Cook the tomatoes until they are soft (about 2 minutes).

During this time, make a paste of turmeric powder, coriander powder, cumin powder, kashmiri red chilli powder, and 100 g water. Add it to the pan.

Fry until the smell of raw spices is gone. This should take about 8 to 10 minutes. If the spices dry out, add a splash of the chanawater that we reserved earlier and continue frying.

Once the spices have started releasing their oils, add the boiled chanato the pan. Fold it with the spices and cook for 2 minutes before add the reserved water.

Add the remaining salt and sugar and turn up the heat. Bubble on high flame for about 6 minutes until the curry loses it's watery consistency. Stir in two slit green chillies and the fried coconut. Cover and rest for 2 minutes.

Before serving, garnish with bhaja masala, chopped onions, chopped green chillies and tamarind pulp. Serve piping hot.