Brown Channa Sabji

Ingredients: 

• 1 cup dry Kala Chana/ (soaked overnight) [kadle in Kannada]
• Mustard seeds
• Turmeric
• 3-4 green chillies
• Cumin/ Jeera seeds
• ¼ cup shredded coconut
• 1-2 dried red chillies
• Asafetida (a pinch)
• 3-4 curry leaves
• 1/4 cup chopped coriander leaves
• Salt
• oil 

Method

• Make sure that the beans are soaked overnight or for about 8-10 hours in enough water.
•  Pressure cook the soaked Kala Chana in sufficient water. This takes a long time to cook, I have to let it cook for 6-8 whistles).
•  Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves, jeera seeds.
•  Add the asafetida, red chillies and green chillies and sauté well. Add turmeric, salt and mix well.
• Meanwhile open the pressure cooker and drain the cooked water into another vessel completely (do not throw this water away; this is used for making the rasam).
• Add the cooked kala chana to the mixture and stir well.
• Note: it takes time for the chana to get the salt into it. So add salt and keep sprinkling water and mixing.
• Check for taste. Add more salt, chillies, turmeric is required.
• Finally add the coconut and garnish with coriander leaves.