Ingredients:
1 cup – white kabuli channa
2 – red chillies
11/2 Tbl.sps – oil
1/4 tsp – mustard seeds
1 tsp – Urad dhal
salt – as required
curry leaves – few
1 Tbl.sp. – finely chopped raw mango
minced coriander leaves – for garnishing
Coconut-1tbls
Pound together:
3 -red chillies
1/4 tsp fenugreek
1 Tbl.sp. – dhania[coriander seed].
dry roast all the three and pound.
Method:
Soak channa (whole bengal gram) for 10 to 12 hours in enough water.
Wash well, add more fresh water and pressure cook for 20 to 25 minutes.
Allow to cool and drain the water completely.
Heat oil in a deep frying pan, add mustard, broken red chillies, urad dhal and then cooked channa.
Fry for few minutes, add salt, pound mixture and coconut and mix well.
Garnish with chopped mango, coriander, curry leaves.
