(Made with kala chana – dark chick peas)
Preparation time: 24 hours
Cooking time: ~ 1.5 hours (depending on how long the chana takes to boil)
You need: 1 cup kala chana (black chick peas); 1 tbsp coconut; 1 red chili; 2-4 curry leaves; 1 tsp salt; 1 tbsp lemon juice; 1 tsp mustard seeds; baking soda; a pinch of hing (asafetida)
How to: Soak the chana in lots of warm water, with ½ tsp baking soda (soda bicarb) for 24 hours. Drain and wash.
Boil the chana with salt. It should be cooked, but still slightly hard, not mushy.
Heat 1 tbsp oil and add mustard seeds, hing, red chilies, curry leaves. Let them splutter. Add the chana and cook for few minutes. Turn off the heat. Add the lemon juice and coconut and mix well.