1-Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside.
2-Cut caplike tops off tomatoes. Hull carefully.
3-Add pulp to the boiled channa.
4-Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder.
5-Boil further till a soft lump is formed and water has evaporated.
6-Stuff the tomatoes with this mixture.
7-Secure tops with a toothpick. Microwave for 1 minute. Cool, and chill in a refrigerator.
8-Meanwhile, beat the curd till smooth. Add sugar, salt and chill.
9-Just before serving, transfer tomatoes straight up to a shallow bowl.
10-Remove toothpicks. Pour beaten curd all over them.
11-Sprinkle /var/www/hin powder, red chilli powder and salt.
Garnish with coriander and tamarind chutney.