Ingredients
- • White kabuli channas – 1 cup
- • Red chillies – 2
- • Oil – 1 ½ tablespoons
- • Mustard seeds – ¼ teaspoon
- • Urad dal – 1 teaspoon
- • Salt – as required
- • Curry leaves – a few
- • Mangoes (raw, finely chopped) – 1 tablespoon
- • Coriander leaves (minced, for garnishing) – a few
- • Lemon juice – 1 teaspoon
Ingredients For Grinding Together
- • Green chillies – 3
- • Ginger – ¼ inch piece
- • Coconut (grated, fresh) – 1 tablespoon
Method
- 1. Soak channa (whole bengal gram) for 10 to 12 hours in enough water.
- 2. Wash well, add more fresh water and pressure cook for 20 to 25 minutes.
- 3. Allow to cool and drain the water completely.
- 4. Heat oil in a deep frying pan, add mustard, broken red chillies, urad dal and then cooked channa.
- 5. Fry for few minutes, add salt, pound mixture and mix well.
- 6. Garnish with chopped mango, coriander, curry leaves.
- 7. Squeeze little lemon juice and serve. (optional)