Ingredients :
Black Chickpeas / Kala Chana : 1 cup
Grated Fresh Coconut : 2 tbsp
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Curry Leaves : 1 sprig
Dried Red Chillies : 2
A big pinch of hing
Salt to taste
Oil : 1 tsp
Method :
Wash and soak the chickpeas overnight and pressure cook for 3 or 4 whistles. Heat a teaspoon of oil in a frying pan and add the mustard seeds and cumin seeds and let them splutter. Now add the red chillies, hing and curry leaves to it and fry for a few seconds. Add the boiled chickpeas, salt and grated coconut and fry for 2 minutes. Switch off the flame and serve with a cup of chai.
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Other Names : Sanaga Guggillu, Kadalekalu Usli, Konda Kadalai Sundal.