Black Channa with Capsicum + Coconut

My mom always made this , but I tried to add some flavors to make it my own taste.

This is recipe

• Black channa : 2 cup , Immerse in water for 8 hrs.
• Water should cover the channa + a little more.
• Add an hint of HING(Asofedita)
• Coconut Powder : 1 cup
• Green Chillies : 7 cut into small slices.
• Capsicum : 1 (Cut into small pieces)
• Curry Leaves.
  

This is a tip which I got from Alton Brown of Good Eats. Whenever we use any dhal , other than toor, masoor or any other small dhal we don't need to immerse in water for long while. In a bigger dhal there is more space for water to enter its pores and make it soft.
After 8 hrs, most of the water will be absorbed. Keep it in the Pressure cooker and wait for 4 whistles.

Question : One thing I don't understand why most of the cooking shows don't use Pressure cooker, inspite of the fact that KFC made their success only after Pressure cooker.
Answers welcome.

• Wait for the cooker to cool down.
• Filter the extra water.
• Take a clean Tava in the stove ( Make sure you turn on the stove)
• Once the tava is hot , Add EVOO(as Rachel Ray says it, Extra Virgin Olive Oil).
• Once the oil gets heated , add Urad dhal , Jeera , and wait for Urad dhal to become red
• Add Mustard seeds and allow it to sputter.
• Add the green chilies and wait for two minutes
• Add the Capsicum
• Add the Channa

Make sure the capsicum is not completly cooked, the fresher capsicum the better.
Just ensure that this doesn't stick and keep on turning the channa.
This is to ensure that everything is mixed properly.

• Add the coconut and curry leaves.

Curry leaves gives us the flavor and you can add a little lemon juice for more flavor.