Directions

1. Soak black channa over night Pressure cook with some salt until done ( numner of whistles can vary depending on the kadalai, easily 7 whistles or more)

2. Chop onions, tomatoes, green chillies, ginger and garlic finely. Keep aside.

3. Roast in some oil - channa dal, coriander seeds, red chillies, jeera ( she showed her hand for the measurements ). So I would say about 2 tbsp each for the first 2, red chillies to taste, say 7-8 and a tsp of jeera?

4. Roast some grated coconut in oil until golden brown. Do not burn.

5. Grind above ingredients to a paste with water.

6. Heat kadai. Add oil, temper with some jeera ( this is optional). Sauté onions, tomatoes, ginger garlic and green chilies. Add ground paste. Cook. Add cooker kadala. Garnish with coriander leaves

7. Nalini said they also add finely chopped small onions to the tempering. No jeera. Just finely chopped small onions. You can add both if you ask me !

8. Try it and let me know!