1. Cut coconut flesh into thin strips and cop them into tiny pieces.
2. Soak chana in water over night.
3. Drain, cover with enough water to come about 2 cm above the level of chana.
4. Add curry leaves and coconut chips.
5. Add 1 tsp salt and pressure cook for 15 minutes.
6. Heat oil in a kadai. Add cloves, cardamoms and cinnamon.
7. Add onion, curry leaves, ginger and green chilies.
8. Fry till onion is light brown.
9. Add chili, coriander and turmeric powders.
10. Fry very well till the oil separates along the sides.
11. Add cooked chana and salt if needed.
12. Simmer for 5 minutes. Add coconut milk.
13. When the curry begins to boil, remove from fire.

Serves: 4

Note:

• This curry is traditionally served with "Puttu", a popular breakfast dish made from rice powder steamed in a special Puttu cylinder.
• But it makes a good accompaniment to poori, chapathi or steamed rice.