Ingredients:

• 250 g – whole Channa (Kabuli Channa), soaked overnight
• 100 g – thahina mix
• 100 ml – Olive oil mix

Method:

1. Soak the Kabuli channa overnight, and then boil it the next day. Grind the boiled channa in a blender/mixer, and make it into a thick paste.
2. Mix the paste with thahina and spread it flat on a plate.
3. Pour salad oil or olive oil on the paste. Garnish it with olives and green chillies.
4. Can be used as a dip, with the khaboos.
5. Recipe Courtesy: Mangalorean Recipes

Recipe courtesy of Walter