1 – 300 Gram Sola ( Chana ) Dall
2 – Oil for deep fry / Oil for masala fry
3 – Two Tomatoes chopped
4 – Two Onion sliced
5 – Garlic Ginger Paste 2 spoon
6 – Garama Masala Powder ( Ruchi ) 2 spoon
7 – Dhania Powder 1 spoon
8 – 2 spoon Kasmiri mirchi powder
9 – Kala jeera two pinch
10 – Pieces of Boiled Alu
Grind soak daal in a cursed paste. Add salt, onion slices, pieces dry red chili little eatable soda and salt as per taste. Mix the paste by your hand. Then deep fry shape as mini bara. We call it piaji, the quantity of onion in paste is maximum. After fry all the Piaaji, let soak it in salty water. Make them soft. Press all the piaji, the additional water goes out.
In Kadhai put 2 full spoon oil, put kala jeera then put chopped tomatoes make pureffied from in kadhai add Kashimir mrich let sauté.. Add the paste of Ginger Garlic, make a sauté , until raw smell goes out. Put Pieces of Boiled Alu and saute them. Put waterm, let boil put one spoon dahi .. Then add add all the piaji .. Sprinkle the Garama Masala , Dhania Powder and salt. Let make a final boil, soup constancy should be low..
Garnish with Dhania Pata, unlucky i am .. The curry is beautiful taste with Pakhala, Paratha, Roti …. Aha you make it a chat form like 4 Jhal Piaji,3 Dahi Bara, 2 Tablespoon Alu Kasha, Papadi ,Seo, Dahi, Sweet Salty chutney combination.