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Ingredients

• 4 cups kala chana, soaked for 8 hours or overnight, drained
• 2 tbsp oil
• 2 tsp mustard seeds
• 2 tsp split black gram, skinless (dhuli urad dal)
• 2 dry red chillies, broken
• 8-10 curry leaves
• 4 tbsp coconut, grated
• 4 tsp lemon juice
• Salt to taste

Method

1. Boil the kala chana in water until soft.
2. Heat the oil in a pan on medium heat; add the mustard seeds and black gram. Stir lightly until the mustard seeds splutter and the gram is lightly browned.
3. Add the red chillies and curry leaves; stir well.
4. Add the boiled kala chana and salt; stir well and remove from heat.
5. Add the grated coconut and lemon juice. Mix well and serve.