Padavalanga/Snake guard: 3 cups
Kadala Parippu/chana daal: ¼ cup
Turmeric powder: ¼ tsp
Mustard seeds: few
Onion chopped: 1tbsp
Coconut oil: 3tbsp
Grated coconut: ½ cup
Green Chilli: 3
Method Of Preparation
Soak Chana daal for 1 hour.
In a pressure cooker add chana daal with 1 ½ cups water, salt and turmeric powder. Switch off the flame after 2 whistles and open the cooker after the pressure releases. (Be careful not to overcook the chana daal.
Meanwhile blend the grated coconut by adding green chilli. Keep aside.
Heat oil in a pan and splutter mustard seeds and then add chopped onion and when onion turn slight reddish add padavalanga/snake guard pieces. Add needed salt and close with a lid and lower the flame.
After 5-8 minutes open the lid and add cooked chana daal and stir well.
After a minute add blended coconut mix to it. Stir and switch off the flame.