Sukha Chana

coconut grated I.1/4 cups
sambar powder 4.teaspoons
tamarind soaked in 1/2 cup hot
water for 10 minutes and pulp
extracted 10 gms.
water 2.1/2 cups
whole Bengal gram soaked
ovenight or in hot water for
2hours and drained 4. cups
salt 4.1/2.teaspoons
vegetable oil 1/3.cup
garlic crushed 6.flakes
onion sliced I. small (75gms.)
curry leaves 2. sprigs
tapati jaggery 30 gms.

1. Mix together coconut, sambar powder and tamarind pulp .
2. .put water, Bengal gram and 3 teaspoons salt in cooker. stir .
   
3. Close cooker. Bring to full pressure on high. high. Reduce heat and cook for 20 minutes.
   
4. Remove cooker from heat. Allow to cool naturally.
   
5. Open cooker. Transfer gram to a colander and drain .
6. In a large pan. heat oil for about 2 minutes. Add garlic and onion. fry till onion is golden brown.Add curry leaves. Stir for a few seconds. Add coconut-tamarind mixture,gram, remaining salt (1.1/2 teaspoons) and jaggery. Mix.Continue frying for about 3 minutes. stirring occasionally. Serve hot.