Red karamani (cow gram) - 1/4 kg.
Scraped coconut - 1/4 cup
Salt - as per taste
Mustard seeds - 1/4 tsp.
Turmeric powder- a generous pinch
Urad dhal - 1 tsp.
Dry red chillies - 1
Curry leaves - few
Oil - 1 tablespoon
To grind coarsely without water:
Green chillies - 1
Cumin seeds - 1/4 tsp.
Grated ginger - 1/4 tsp.
Dry roast karamani, soak for half an hour and pressure cook alongwith salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.
In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, red chilly, hing, turmeric powder and curry leaves. When urad dhal turns golden brown, add the coarsely ground mixture, saute for a minute. Now add cooked karamani and mix well. Add grated coconut. Mix well. Serve hot or warm.