This Semi-dry veg accompaniment is a popular variety in Ona Sadhya feast during Onam celebrations of Kerala. It is prepared differently in different regions; I learnt this from my neighbour who is from Kannur district of Kerala.
Black chickpeas / channa – ½ cup
Raw plantain – 2 medium-sized( cut into small cubes)
Elephant Yam – 1.5 cup cubed
Chilly powder – ¾ tsp
Pepper powder -1 tsp
Turmeric powder – ½ tsp
Salt - To taste
Grated coconut – ½cup
Cumin seeds - 1 tsp
Mustard seeds – ½ tsp
Urad dhal - 1 tsp
Dry red chillies – 2
Curry leaves – 1 sprig
Grated coconut – ¼ cup
Oil – 1 to 2 tbsp
Soak the channa overnight or nearly for 7 to 8 hours.
Pressure cook channa by adding little salt and water, until it becomes soft.
Once the pressure releases, add cubed yam and raw plantain in the cooker along with channa; cook till the first whistle and switch of the stove.
In a separate pan, season with all the ingredients given under "For Seasoning" one by one. Fry till the grated coconut turns golden brown colour.
Pour it over the vegetable and chana mixture; mix thoroughly.
Serve hot with rice.
Adjust the spice level to suit your taste. And use coconut oil for authentic taste.