1 cup chana (soaked overnight)
½ tspn- Mustard seeds
3 to 4- Garlic flakes
1 Sprig- Curry leaves
1pc- red chilli
½ tspn- Moong dal
½ onion- (big size) finely sliced
1-Medium size tomato finely chopped.
½ cup- grated coconut
Jaggery- As per taste
1 tbspn- Sambhar Powder( if homemade- powder Red chili/Chana dal/Moong Dal/Coriander Seeds/Cumin Seeds/Methi Seeds/Turmeric powder)
1pc- cinnamon (crushed)
2- cloves (crushed)
Salt to taste and 1 or 2 tbspn oil
1. Pressure cook the soaked chana with a cup of water and salt and let blow 3 whistles and once cool, set aside.
2. In a vessel, add oil, splutter mustard seeds, add moong dal, red chili, garlic, Onions, curry leaves.
3. When onions turn brown, add tomato and fry until tomato gets mushy, now add grated coconut, the soaked chana, sambhar powder, jaggery, cloves and cinnamon and cook until the chana turns tender.