1 cup chick peas (white channa/kadala)
4-5 dry red chillies
1/2 cup grated coconut
1 tsp oil
1/2 tsp mustard seeds
salt to taste
a small bunch of finely chopped coriander leaves
Wash & soak chick peas in water overnite. Pressure cook till u hear 4-5 whistles. Turn off heat & set aside.
Grind together coconut,onion & red chillies to a fine paste.
In a pan,heat oil & add mustard seeds & wait till it splutters. Add 2-3 dry red chillies & curry leaves & fry for a min.
Add the coconut paste & saute for a few mins. Then add the cooked chick peas.
Chop tomato into medium sized pieces & add to the gravy. Add water to get required consistency.
Cook on simmer for a few mins. Add salt to taste.
Turn off heat & garnish with finely chopped coriander leaves.
Serve hot with puttu/aapam.