In a pan, boil 2 cups of water and add fresh green chana, salt, and sugar. Boil green chana till it becomes soft. Remove water from boiled chana and keep it aside.

For garlic paste, in mortal-pestal, add 10-12 garlic cloves, ¼ tsp cumin seeds, and 1 tbsp kashmiri red chili powder. Crush it coarsely. Kathiyawadi garlic paste is ready.

In a mixture jar, add tomatoes, a white part of green onion, green chilli, and ginger. Grind it into a smooth paste.

Now heat oil in a pan, add mustard seeds, cumin seeds, dry red chilli, cloves, bay leaf, cinnamon, and a pinch of hing. Sauté for a minute.

Now lower the flame, add gram flour, and roast till it slightly changes its color.

Then in a bowl, add kathiyawadi garlic paste, turmeric powder, coriander powder, red chilli powder, and sour buttermilk. Mix well.

Add masala paste into oil and Sauté till oil separates from the sides of the masala.

Then add onion-tomato gravy and salt. Cover and cook till oil releases from the sides of gravy.

Then add the green part of the onion and mix well.

Now add boiled chana and mix well with the gravy. Crush some chana with a masher or bowl.

Then add 1.5 cups hot water into the gravy and mix well.

Cover and cook for 5 minutes on low flame till the gravy thickens.

Add garam masala, kasuri methi, and jaggery. Mix well.

For tadka, heat 2 tbsp oil in a pan and add red chilli powder. Mix well and add tadka on sabzi. mix well.

Serve lila chana nu shak with bajra rotla, papad, and salad.