1. Soak channa dal for 8 hours. Keep in pressure after adding a pinch of salt and water (Immerse level).
2. Heat 1 table spoon of oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves and finally add boiled channa dal.
3. Add a pinch of asafoetida and mix them well. Now add grated/shredded coconut and garnish with coriander leaves.

Courtesy: http://tamilveg.blogspot.com/