- Chick peas – 1 cup
- mustard seeds – 1 pinch
- black gram dhall – 1 tsp
- red chill – 2 to 3 ( according to taste)
- curry leaves – 5 to 6
- grated coconut – 3 tsp
- oil – 2 tsp
- salt as per taste
- Soak the peas overnight and pressure cook it with salt and allow it to cool.
- In a kadai, add oil, mustard seeds, black gram dhall, curry leaves, red chilli and fry it.
- Add the boiled peas and grated coconut and cook for another 3 minutes.
- Serve hot.