Ingredients
1 1/2 cups dried Kabuli Channa (chick peas)
A pinch of cooking soda
1/2 cup suvarnagadde (yam) (Optional)
1 whole fresh coconut, shredded
1 tsp mustard seeds
1 sprig fresh curry leaves
1/2 tsp methi (fenugreek) seeds
10 dried red chillies, roasted
A marble size ball of tamarind
1/2 tsp raw rice
Salt to taste
2 tsp cooking oil for seasoning

Method
Soak the channa with the cooking soda in
water overnight.
The next morning, drain and wash the channa
and set aside.
Chop the yam into squares and
pressure cook the yam and channa till
completely cooked, adding about 2 1/2 
cups of water.
Blend together the coconut, tamarind,
rice and red chillies to a smooth paste
adding water as needed.
Remove the channa/yam from the cooker when done
and tranfer to a deep saucepan along with all
liquid.
Add the blended masala and salt to taste
and bring to a boil.
Season with mustard, curry leaves and methi.
You can add a few scrapings of coconut
to the seasoning to enhance the taste of the
dish.


Note: You can substitute the yam in this dish with potato.