A good breakfast and tiffin preparation
Kabuli chane: 2 cups dry, (soak them overnight).
Fresh coconut: 3/4 cup grinded, 1/4 cup grated (optional)
Green chilly: 1 (chopped)
Ginger : 1 tspn grated
Curry leaves: 8-10 leaves (optional)
Fresh lemon juice: 2tspn
Hing (asofoetida): 2 pinch dissolved in 1 tsp water
Rai (black sarson): 1/2 tspn
Garam Masala: 1/3 tspn
Black pepper powder: 1/4 tspn
Oil: 1 tb spn
Salt: to taste
Pressure cook chole with five cups of water and salt, take two whistles and then cook it on slow flame for 10 minutes. Take out chole after some time and drain excess water. Chole should be cooked properly, could be pressed easily with hand.
For frying, heat oil in non-stick kadai ( since I use less oil, prefer to use non-stick vessel). Add rai till it splutters, add green chilly, ginger, curry leaves cook for 1/2 minute, add hing dissolved in water, add chole and grinded coconut. Add a little salt to make up for coconut. Cover and cook on low flame for 6-8 mins. stirring in between. Add pepper powder, lemon juice and garam masala. Mix well and cook covered for another 2 minutes.
Transfer in a serving dish and garnish it with coriander, grated coconut.