Servings - 4

A healthy and traditional South Indian dish made with black chickpeas, coconut, and spices. This recipe is prepared without onion and garlic, making it perfect for Naivedyam / Prasadam during Ganesh Chaturthi, Varalakshmi Vratham, and other festive poojas. 

Ingredients (1 cup = 240ml):

• 1 cup black chickpeas (kadle / kala chana)

• 2 tsp oil

• ½ tsp mustard seeds1 tsp chana dal

• 1 tsp urad dal

• 2-3 dry red chilies

• A big pinch of hing (asafoetida)

• ¼ tsp turmeric powder

• 4-5 curry leaves

• 1 tsp lemon juice (optional)

• Salt to taste

For the masala (grind together):

• 1/4 cup grated coconut

• 1-2 green chilies

• 1 small piece ginger (1 cm)

• 1 tsp cumin seeds½ tsp pepper

• ½ tsp fennel seeds

• A small handful of coriander leaves

• A pinch of turmeric

Method:

1. Wash and soak black chickpeas overnight (7-8 hours).

2. Drain the water and pressure cook with fresh water and salt for 4-5 whistles, until soft.

3. Drain excess water and keep aside.

4. In a mixer grinder, add coconut, green chilies, curry leaves, cumin, pepper, fennel, turmeric and coriander leaves.

5. Grind to a coarse paste without adding much water.

6. Heat 2 tsp oil in a pan.

7. Add mustard seeds and let them splutter.

8. Add chana dal and urad dal, roast till golden.

9. Stir in red chilies, hing, curry leaves, and turmeric.

10. Add the ground masala and salt.

11. Fry for 3-4 minutes on low flame until aromatic.

12. Add cooked chickpeas and mix well.

13. Sprinkle lemon juice if using.

14. Cover and steam on low heat for 1-2 minutes.