Ingredients

• ½ kg. black chana
• 1 cup fresh grated coconut
• 2 tbsp. tamarind juice
• Salt & jaggery to taste

Roast, each separately & powder or grind to thick paste

• 1 ½ tbsp. coriander seeds
• 5 red chillies
• ½ tsp cumin seeds
• ½ tsp. mustard seeds
• ½ tsp pepper corns
• ½ tsp. fenugreek (methi) seeds
• ½ tsp. raw rice

For tempering

• ½ tsp. mustard seeds
• 3 flakes garlic (crushed)
• 1 sprig curry leaves
• 2 sliced onions

Method

1. Wash the chanas and soak in plenty of water overnight.
2. Drain, replenish with fresh water and boil along with the salt until well cooked (in the cooker for 20 minutes).
3. Heat oil, add the mustard seeds, curry leaves, crushed garlic, sliced onion and fry till onions are soft and pinkish or light brown.
4. Add the masala, grated coconut, jaggery and sauté for 2 to 3 minutes.
5. Add the boiled chanas and  tamarind juice and simmer for 10 minutes.
6. Adjust seasoning.
7. Garnish with fried curry leaves if desired.