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  • Soak ¼ kg Black Channa over night. Pressure cook ¼ kg Black Channa with one onion for 7-8 minutes with salt.
  • Add ¼ grated coconut, 1-2 tablespoons Boston’s Vegetable Powder, juice of tamarind (1 marble size) to boiled channa and simmer for 5-10 minutes.
  • Optional: 1 small piece Jaggery, season in 1 tablespoon oil, 1 teaspoon mustard, 1 sprig curry leaves and 4-5 cloves of crushed garlic.

Note:Boston’s Vegetable Powder can be used for varieties of vegetable dishes.