1. Kabul chickpea-500gm.
2. Ginger-a small piece.
3. Tomato-2 pcs.
4. Mustard oil-2 table spoon.
5. Salt-according to taste.
6. Bay leaf-2 pcs.
7. Onion-3 big pcs.
8. Garlic-8 cloves
9. Chhole masala powder-2 spoon
10. Garam masala powder-1 spoon
11. Turmeric powder-1 spoon
12. Dry chilly powder-1 spoon
13. Coriander leaf-3/4 pcs

    Method

1. Weight 12 hour kabul chick pea in water.
2. Boil it with salt and turmeric powder.
3. Make paste of 2pcs onion and ginger.
4. Fry cut tomatoes with ginger & onion paste.
5. After fry add boil kabul chickpea.
6. Add curry leaf, chhole masala powder and dry chilly     powder.
7. After boil properly add garam masala powder.
8. Sprinkle coriander leaf and descend it.
9. Now kabul chickpea dal ready.

Ingredients 

Potato-1/2 Kg.
Chilly & cumin seed powder-1 spoon
Onion-2 pcs.
Turmeric powder-1 spoon
Ruchi masala powder-1 spoon
Oil-2 table spoon
Tomato-2 pcs.
Savour it-1 spoon
Salt-according to taste

 Method

Pill potatoes, wash properly and make small pieces.
Wash tomatoes.
Make small pieces of onion.
Heat a pressure cooker.
Heat oil and add savoir it and onion.
Fry it up to blown.
After frying add tomatoes.
Add potato, turmeric powder and salt.
Turn it up & down and cover it after adding with water.
After one whistle descend it.
Now potato curry is ready.