Guggillu Festival Special

Ingredients

Kala chana/Senagalu – 1 cup

(Soak for 4 hrs or tonight)

Fresh and grated coconut – ½ cup

Water – 5 cups

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1tsp

Urad dal – 1 tsp

Green chilli chopped – 4

Curry leaves – 10

Oil – 2 tsp

Method

1. In a pressure cooker add chana, water, salt for 3 whistles. Drain it.
2. Heat oil in a pan and temper it.
3. Add this tempering and coconut to the drained chana. Mix well.

Note:
If you like onion taste, add onion chopped in tempering.

Linking to:
Vimitha's Hearty and Healthy,
Gayathri's WTML event hosted by Radhika.
'ONLY' Cooking With Legumes event hosted by Nalini.
Viji's Soul Food Show & Give away.