Ingredients:

• brown Chana – 1 cup
• Curry leaves a few
• Coconut chips – 1/3 cup
• oil – 5 to 6 tbsp
• Cloves – 3
• Cardamoms – 3
• Cinnamon – 5 cm
• Onion – 1 cup, finely chopped
• Curry leaves a few
• Green chillies – 2, slit
• Ginger – 2 tsp, cut into thin strips
• chilli powder – 1 tsp
• coriander powder – 2 tsp
• Turmeric powder -1/2 tsp
• thick Coconut Milk – 1 cup
• salt to taste

Method:

1. Cut coconut flesh into thin strips and chop them into tiny pieces.
2. Soak Chana in water overnight.
3. Drain, cover with enough water to come about 2 cm above the level of Chana.
4. Add curry leaves and coconut chips.
5. Add 1 tsp salt and pressure cook for 15 minutes.
6. Heat oil in a Kadai.
7. Add cloves, cardamoms and cinnamon.
8. Add onion, curry leaves, ginger and green chillies.
9. Fry till onion is light brown.
10. Add chilli, coriander and turmeric powders.
11. Fry very well till the oil separates along the sides.
12. Add cooked Chana and salt if needed.
13. Simmer for 5 minutes.
14. Add coconut milk. When the curry begins to boil, remove from fire.
15. Serve hot with Aapam, Idiyappam or Puttu.