Black Channa - 2 cups
Onion - 1 chopped fine
Curry leaves - few
Red Chillies - 3 or 4 broken into half
Ginger - 1/2 inch piece chopped fine or grated
Hing - a pinch
Oil - 2 tbsp
Salt as needed
Mustard seeds and urad dhal - very little
Grated coconut - 4 tbsp
Coriander leaves - few chopped
Soak channa over night and next day change water and pressure cook for 3 whistles. Remove and drain water, keep aside.
Heat oil in a pan and add mustard seeds, urad dhal, curry leaves and hing. Wait till they splutter up and add broken red chillies and chopped onions. Fry till onions turn transculent and add ginger. Saute together for 2 minutes. Then add the cooked channa along with salt. Saute well and add chopped coriander leaves and grated coconut. Mix well and let it cook for another 2 minutes.
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