Ingredients

• 6 firm, red tomatoes
• 1 cup - channa, soaked overnight (pressure cooked, drained)
• 2 tbsp - channa dal
• salt to taste
• 1 tsp - each ginger and garlic grated
• 1 green chilli, finely chopped
• 1 tsp - red chilli powder
• 1 tsp - cumin powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - black pepper powder
• 1/2 tsp - garam masala powder
• 1/2 tsp - amchoor (dried mango) powder
• 2-3 pinches clove-cinnamon masala
• 1 tbsp - oil
• For garnishing:
• 1 cup - fresh beaten curd
• 1 tbsp - coriander, finely chopped
• 1 tbsp - tamarind chutney
• 1 tsp - green chutney
• 1 onion, finely chopped
• 1 tbsp - fine sev
• cumin powder
• salt to taste

How to Make Channa in Tomato and Curds

• Snip off the base of the tomatoes with a sharp horizontal stroke. Snip off a similar but smaller piece from other end, so that the tomato stands erect.
• Carefully deseed, remove all the juice, and reserve. Set the hollowed tomatoes aside.
• Heat half tbsp oil, add ginger, garlic, tomato juice and seeds.
• Simmer for 2-3 minutes, add all masalas.
• Mix well, add channa, simmer till liquid is absorbed.
• Fill tomatoes with this mixture, press down lightly.
• Bake in a preheated oven or steam in colander for 2-3 minutes.
• Place carefully in serving dish.
• Mix salt, cumin powder in curd.
• Pour curd over it, to cover tomatoes.
• Drizzle with both chutneys, chopped onion, sev and coriander for garnishing.
• Serve hot or cold.
• Makes a lovely light evening meal accompaniment.