Soak channa overnight or to a minimum of 6 hours. The size of the channa doubles after soaking.

Pressure cook the channa with water. The channa dal should be completely immersed in water inside pressure cooker. Leave it for 5 to 6 whistles in the pressure cooker.

Allow it to rest for 10 minutes.

Then open the cooker, check if the channa are cooked properly. You can mash one channa with your fingers to see this. If it  is soft you can proceed to step 6.

Otherwise you need to cook it in the pressure cooker for 3 more whitles.

Drain the excess water. Add required salt and mix the channa and keep aside.

In kadai, add oil. When the oil is hot, add the ingredients to temper. Adding ginger n garlic paste at this stage is optional.

Add channa dal and sauté for 3 min.

Sprinkle grated coconut and saute for a min.

Ready to serve