This recipe is my mothers, and everyone loves it, its simple to make. I found this recipe in one of her old books and quickly wrote it down.

Ingredients
1 cup kabuli channa (Soaked in 3 to 4 cups of water for 10 - 12 hours), canned chickpeas can be used
1 tea bag or put 1 tbsp tea in a cheese cloth and tie it tightly
1.5 tsp fennel seeds/saunf
1.5 cups onion sliced
1/2 tsp black salt
1 tsp cumin seeds/jeera
1 tsp kalongi/onion seeds powdered
1 inch ginger, sliced
1 tsp garlic paste(optional)
2 tbsp thick tamarind juice (adjust to taste)
1 tsp ghee/oil
fresh coriander leaves for garnish

Method

1. Drain the soaked channa.
   
2. Pressure cook it along with the tea bag, fennel seeds, black salt and 1/2 cup of sliced onions.
   
3. After 4 to 5 whistles or till cooked well, drain the channas and reserve the water. Discard the tea bag.
   
4. Heat the ghee, add the kalongi and cumin seeds.
   
5. Once they splutter add the sliced onions, ginger and garlic. Cook till the onions are transparent.
   
6. Add the drained channa and cook for 2 minutes.
   
7. Add the tamarind paste and 1/2 cup of the channa water.
   
8. Mix well.
   
9. Cover and simmer for 10 minutes. The water would have dried up by now.
   
10. Garnish with coriander leaves and serve with Baturas.