For Kadale Usli, you will need:

Kadale/Kabul Channa (Garbanzo)
Chili powder
Lemon Juice
Coconut
Kadi Patha (curry leaves)
Mustard
Asafetida
Salt
Coriander (cilantro)
1. Soak Kadale/Garbanzo over night.
2. Wash and pressure cook with salt and water. Let it cool. Drain and keep aside.
3. Take 2 tsp., of oil in a pan and heat it on medium hot. Add mustard seeds, Curry leaves and asafetida. Once mustard starts to crack, add cooked Kadale/Kabul Channa to it. Mix in salt and chili powder to taste . After 2 minutes of stirring, add grated coconut.
4. Remove from the fire and garnish with lemon juice and chopped cilantro.

For Coconut Ladoo:Grated Coconut - 2 cups
Jaggary - 1/2 cup
Cardamom powder - 1/2 tsp.,
Ghee - 1/2 tsp.,
1. Heat Jaggary in a thick bottom pan on medium low heat till it boils.
2. Add grated coconut to it. Keep stirring the mixture until water is evaporated.
3. Add Cardamom powder and turn of the heat.
4. Apply ghee on palm (so that the mixture won't burn your skin) and roll the mixture in to small balls.