1. Soak and pressurecook channa, wash and drain.

2. Add one and half cups water.

3. Soak kokum in 1/4 cup water for 5 minutes, keep aside.

4. Dissolve flour in 1/4 cup water, keep aside.

5. Heat oil in a large pan.

6. Add mustard seeds allow to splutter.

7. Add curry leaves, asafoetida, kokum and water.

8. Add all other masalas and jaggery.

9. Stirfry for a minute.

10. Add channa with water, bring to a boil.

11. Add gramflour, cook stirring, till boil is resumed.

12. Simmer and cook till gravy is fairly thick.

13. Add salt, stir and garnish with chopped coriander.

14. Serve hot with steamed rice or parathas.

Making time: 30 minutes.
Makes: 5 servings
Shelflife: 5-6 hours.