Ingredients Mustard Oil: 2 Teaspoons Salt: As Per Taste Turmeric Powder: 0.5 Teaspoons Red Chilli Powder: 1 Teaspoon Coriander Powder: 1 Teaspoon Garam Masala: 0.5 Teaspoons Mustard Seeds: 0.5 Teaspoons Kala Chana (Black Chickpeas): 1 Cup Onion: 1 Piece Curry Leaves: 15-20 Pieces Tomato: 1 Piece Ginger: 0.5 Teaspoons Coconut: 0.5 Cups Green Chilies: 3 Pieces Garlic: 2 pcs Water: 1 lit Instruction 1. Prepare the Kala Chana: - Wash the black chickpeas (kala chana) and soak them for 6-8 hours or overnight. - Drain the water and cook the chickpeas in a pressure cooker with 2 cups of water and 2 teaspoons of salt until you hear about 5-6 whistles. 2. Prepare the Coconut Paste: - Break and peel the coconut, then clean it. - Take thin slices of coconut and set them aside. - In a mixer jar, combine coconut slices, roughly chopped onion, tomato, ginger, garlic, green chilli, and a little water. - Blend into a fine and thick paste. 3. Cooking Process: - Heat oil in a cooking pot. Add mustard see...