This curry is generally prepared for feasts in temples during festivals .
Kabuli/black chana 1 cup
Grated coconut 1
Yam or tender jack fruit ¼ kg
Red chillies 10 to 15
Tamarind small piece
Salt to taste
Cooking oil 2 tsp
Mustard seeds ½ tsp
Methi seeds ¼ tsp
Curry leaves few
Soak chickpeas overnight.
Then pressure cook with water for 3 to 4 whistles.
Peel skin of yam or jack fruit and cut into cubes and keep aside.
When pressure cooker cools down add yam cubes and salt to chickpeas and again pressure cook for 3 whistles.
Add few drops of oil to red chillies and fry them a little.
Grind grated coconut, fried red chillies and tamarind into fine paste.
Add this paste to cooked chick peas and yam and boil. If needed add little water for gravy.
Heat oil in seasoning pan, add mustard seeds, when it splutters add methi seeds and curry leaves and fry for few seconds. Add this to curry. Mix well and serve with hot steaming rice.