Chena, kumbalanga. - cut into cubic pcs

Black chana or chana dal (if using black chana we have to soak it) 

Turmeric powder

Coriander seeds - 2 tsp

Whole red chilly - 3-4

Jeera seeds - 1/2 tsp

Black pepper- 1/2 tsp

Curry leaves

Coconut scrapped-1

Jagerry.- 1 pc

Coconut oil

Method:

Cook chana dal or black chana

Cook chena and kumbalanga with turmeric and salt

Heat oil in a pan.  Put coriander seeds, red chilly, black pepper, jeera, half quantity of coconut  and curry leaves and saute well. Grind these all after cooling. 

Put oil in kadai, pop mustard and urid dhal, add one red chilly and remaining scrapped coconut and curry leaves. Fry it until coconut turns light brown. 

Then add the grinded items and add jagerry 

Add cooked vegetables and chana.

Mix well and adjust salt if required.

 

~Anuradha Sudhir