DIRECTIONS

• 1. There are three steps to making this Memoni Karhi Chole – first is boiling the kalay chane, second is making the besan ki karhi and then third is cooking the potato with spices.
• 2. First, soak blackgram (kalay chane) in water for at least 2 hours. Once they have been soaked boil them with ½ teaspoon baking powder. Set aside.
• 3. Second, take gramflour (besan), yoghurt and one litre water in a big pot.
• 4. Add 1 teaspoon salt, 1 teaspoon red chili pepper and ½ teaspoon turmeric. Whisk well to make sure that there are no lumps.
• 5. Bring to a boil and then cook on low heat for 20 – 30 minutes stirring occasionally. Set aside.
• 6. Thirdly heat oil. Saute onions for a 2-3 minutes till translucent.
• 7. Add 1 teaspoon salt, 1 tablespoon red chili powder (adjust to taste), 1 tablespoon chaat masala and curry leaves (karri patta). Saute for about 30 – 45 seconds then add chopped potatoes.
• 8. Add ½ cup of water, stir 2-3 times then cover with lid. Let it cook on simmer for about 15 – 20 minutes till potatoes are tender.
• 9. Once potatoes are tender, add tamarind pulp.
• 10. Add blackgram (kalay chane) and karhi in the potato mixture. Stir well and cook for about 5 – 10 minutes so all the flavors and spices infuse together.