Kala chana ( black chickpeas)- 1 cup
Fennel seeds- 2 tea spoons
Red chilly-4 for grinding and 2 for seasoning
Oil-2 table spoon
Mustard seeds- for seasoning
Curry leaves- for seasoning
1.Pressure cook the kala chana with salt.
2.Grind together coconut, fennel seeds, red chilly and pearl onions.
3.In a pan on the stove, pour oil.Add mustard seeds , curry leaves and red chilly and once they spultter, add the pressure cooked kala chana and the ground coconut mixture.
4.Add salt if needed.
5.Mix it thoroughly and leave it on stove till everything blends well.
6.Serve as a evening mini tiffin or as a side dish with rice.