Spicy Split Bengal Gram from The World of Parsi Cooking: Food Across Borders by Niloufer Mavalvala

Ingredients

• 2 green chillies, finely cut
• 1 cup finely chopped tomatoes
• 1½ tsp salt
• ½ tsp turmeric
• 6 leaves fresh mint, finely cut
• 1 tsp tamarind paste or 2 small peeled unripe green mangoes, chopped
• 2 cups chopped, browned onions
• 4 cups water
• 1 tbsp oil
• 3 cups channa daar, washed well
• 1 tsp ginger paste
• 1½ tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp garlic paste
• 1 tsp dhana jeera powder also called dhansak masala
• ½ tsp brown sugar
• ¼ tsp garam masalo