Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7                    firm ripe tomatoes -- (7 to 8)
 200      grams         kabuli channa -- (soaked overnight)
   3      tablespoons    -- ¥
   1      gram          dal channa dal
   2      tablespoons   mix spices -- (red chilli powder,
                        -- dhania powder,
                        -- garam masala, salt,
                        -- turmeric, etc.)
   1      teaspoon      cumin powder
   1      tablespoon    channa masala
     1/4  teaspoon      cinnamon-clove powder
   2      tablespoons   ground sugar
     1/2  teaspoon      black salt powder
                        salt to taste
     1/2  teaspoon      red chilli powder
   1 1/2  cups          fresh tied beaten curd.
   1      tablespoon    coriander finely chopped
   2      tablespoons   tamarind chutney -- (refer chutneys)

Preparation:

Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside. Cut caplike tops off tomatoes. Hull carefully. Add pulp to the boiled channa. Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder. Boil further till a soft lump is formed and water has evaporated. Stuff the tomatoes with this mixture. Secure tops with a toothpick. Microwave for 1 minute. Cool, and chill in a refrigerator. Meanwhile, beat the curd till smooth. Add sugar, salt and chill. Just before serving, transfer tomatoes straight up to a shallow bowl. Remove toothpicks. Pour beaten curd all over them. Sprinkle cumin powder, red chilli powder and salt. Garnish with coriander and tamarind chutney. Making time: 45 minutes Makes: 7-8 servings Shelflife: Fresh (make filling ahead of time)