1

Soak a handful of green, black, and white chana for 6 hours.

2

Pressure cook chana with salt and turmeric for two whistles.

3

For tempering, splutter mustard seeds in oil with curry leaves.

4

Add the cooked chana into it and mix well, add salt to taste.

5

Switch off the flame and add in some grated coconut.

Shallots, onions, garlic can be added too for flavor.