Ingredients:

• 1 cup - Peanuts/Groundnut/Kadlekai/Nela Kadle/Shenga
• 1 tsp - Chili powder
• ¼ tsp - turmeric powder
• 1 tbsp - Lemon Juice
• 1 tbsp - Coconut
• 8-10 - Kadi Patha (curry leaves)
• 1 tsp - Mustard
• ¼ tsp - Asafetida/Hing
• Salt as per taste
• 1 tbsp - Coriander (cilantro)

Method:

1. Soak peanuts over night. 
2. To sprout the peanut (optional step) - Drain the soaked beans and leave it in the strainer covered with a wet cloth for three to five more day(so plan ahead). ... or tie the soaked peanuts in a wet cotton towel and let it sit in colander. Peanuts takes longer to sprout. Need to wash and most the towel often in a day. Again, this is optional step.
3. Rinse the peanuts and pressure cook with salt and water. (You may add a piece of ginger while cooking as it will help reducing the Gas problem. ) Let it cool. Drain and keep aside.
4. Take 2 tsp of oil in a pan and heat it on medium heat. Add mustard seeds, Curry leaves and asafetida.
5. Once mustard starts to sputter, add cooked peanuts to it. Mix in salt, turmeric powder and chili powder as per taste. After 2 minutes of stirring, add grated coconut and lemon juice.
6. Add ¼ cup of water, cover and cook until all the water is absorbed. 
7. Remove from the fire and garnish with chopped coriander leaves,
8. Serve hot

Ingredients:

1. Kari Kadale Kalu / Channa /Garbanzo / Chickpeas 
2. Chili powder
3. Lemon Juice
4. Coconut
5. Kadi Patha (curry leaves)
6. Mustard
7. Asafetida/Hing
8. Salt
9. Coriander (cilantro)

Method:

• Soak Kadale/Garbanzo over night. Note: No need to soak if you are using canned chickpeas.
• To sprout the beans (optional) - Drain the soaked beans and leave it in the strainer covered with a wet cloth for one more day. 
• Wash and pressure cook with salt and water. (You may add a piece of ginger while cooking as it will help reducing the Gas problem. ) Let it cool. Drain and keep aside.
• Take 2 tsp., of oil in a pan and heat it on medium heat. Add mustard seeds, Curry leaves and asafetida. 
• Once mustard starts to crack, add cooked Kadale/Channa to it. Mix in salt and chili powder to taste . After 2 minutes of stirring, add grated coconut.
• Remove from the fire and garnish with lemon juice and chopped cilantro.

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.