Ingredients

• 1 cup - kabuli channa (chickpeas)
• 6 black kokums
• 1 tbsp - coriander leaves, finely chopped
• 1 stalk curry leaves
• 1 tbsp - gram flour
• 1 tbsp - chilli powder
• 1/4 tsp - turmeric powder
• 2-3 pinches asafoetida
• salt to taste
• 1 tbsp - jaggery grated
• 1/2 tsp - mustard seeds
• 2 cups - water

How to Make Vagharia

• Soak and pressure cook channa, wash and drain.
• Add one and half cups water.
• Soak kokum in 1/4 cup water for 5 minutes, keep aside.
• Dissolve flour in 1/4 cup water, keep aside.
• Heat oil in a large pan.
• Add mustard seeds allow to splutter.
• Add curry leaves, asafoetida, kokum and water.
• Add all other masalas and jaggery.
• Stir fry for a minute.
• Add channa with water, bring to a boil.
• Add gram flour, cook stirring, till boiling is resumed.
• Simmer and cook till gravy is fairly thick.
• Add salt, stir and garnish with chopped coriander.
• Serve hot with steamed rice or parathas.