Ingredients:
Bengal gram (Kabuli Chenna) (Chick pea) - 1/2 Kg
Mustard - 1 tea spoon
Coconut scraping - 1 cup
Black gram dal - 1 tea spoon
Red Chilly(dry)
Asafoetida powder (Hing) - pinch
Salt to taste
Curry leaves

Method:
Cook the Chenna in a pressure cooker, remove it and drain the water
Heat oil in a deep pan and fry black gram dal, mustard, red chilly (dry) and hing powder
Add the cooked Chenna to the fried items and add coconut  scraping, salt and curry leaves
Stir well and remove from fire; serve hot