Ingredients:

• Channa – 1 cup
• Green chillies – 2 or 3
• Red chilly – 1
• Ginger- 1 cm
• Lime – 1/2
• Mustard Seeds – 1/2 tsp
• Urad dhal – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Salt – 3/4 tsp
• Grated Coconut – 2 tbsp
• Raw Mango – 1/4 cup (cut into small pieces)
• safoetida
• Curry leaves a little
• Oil

Method:

1. Soak channa overnight in plenty of water.
2. Next day, wash it well. Add one cup of water and pressure cook for 8 minutes.
3. After removing from the cooker, drain off excess water.
4. Chop green chillies and ginger finely.
5. Heat oil in a thick pan, add mustard seeds. When it starts spluttering, add urad dhal, red chilly, asafoetida and curry leaves. Fry a bit.
6. Add the cooked channa, salt, turmeric and mango pieces.
7. Fry well till the mixture is dry. Add grated coconut and lime juice. Toss a bit and remove from fire.
8. Garnish with coriander leaves.

Recipe courtesy of Sify Bawarchi