2 Cups Kadala (Black chana) - soaked overnight (s)
2 Onion Medium-Size - thinly sliced (s)
¼ Teaspoon Turmeric Powder
½ Tablespoon Chilly Red Powder
1 Tablespoon Coriander Powder
½ Cup Coconut Grated
2 Tablespoons Oil (Preferably Coconut Oil) (s)
½ Teaspoon Mustard seeds
2 Chilly Dry Red (s)
½ Tablespoon Garam Masala Powder
Cook the Chana with Onion, Turmeric Powder, Red Chilly powder, salt and water. Mostly takes 3-4 whistles in pressure cooker. Keep this aside.
In a pan, heat oil and roast the grated coconut till it turns reddish brown color. Add coriander powder to this and saute for 1-2 mins. Switch off and let it cool. Grind to a smooth paste adding 2-3 tbsp water.
Add the ground paste to the cooked chana and let it boil for 10 mins.
In a pan, heat some oil, splutter mustard seeds, add dry red chillies and curry leaves and saute for a min. Add this to the rest of the curry and boil till you get the desired consistency. Add Garam masala to this. Add more salt if required.