two cups Pindi Channa (small size chick peas) overnight in eight cup of water.
Add 1/2 teaspoon Amla powder & preesure cook until tender.
Drain off excess water.
Add three spoon full Pindi Channa Masala and pour boiling hot ghee on top.
Mix and garnish with tomato sliced, onion sliced and green chillies sliced & serve.
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