To start with, wash and soak kondakadalai/ chana overnight.
Next day, drain water and pressure cook with water just enough to immerse the chana completely.
Then, add salt and asafoetida and ressure cook for 4 or 5 whistles in medium flame.
After that, heat a kadai and roast the ingredients under ‘To roast and grind’ table. Add cumin and asafoetida lastly as it will burn.
Roast until chana dal turns golden in colour and aroma wafts. Cool down and powder.
Then, heat the kadai and temper with the items under ‘To temper’ table.
After that, add the cooked chana, drained form water. If 2-3 tbsp water is retained, no problem. Stir well.
Finally add the powdered masala and grated coconut. Mix well for 2 minutes in medium flame.