Tendli black chana

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Ingredients:

• 1/2 kg tendlis
• 1 cup black chana soaked overnight
• 5 dry red chilies
• 3 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 4 cloves
• 1 inch cinnamon stick
• 1 cup grated coconut
• Curry leaves
• 1 onion
• 1 tsp turmeric powder
• 3 cloves of garlic
• 1 chopped tomato
• coriander leaves

1. Pressure cook the chana for 4 to 5 whistles.
2. Boil the tendlis with 1/2 tsp salt.
3. Heat few drop of oil in pan. Add 5 dry red chilies. Remove and keep aside.
4. In the pan roast 3 tbsp of coriander seeds, 1 tsp cumin seeds, 1/2 tsp mustard seeds. Remove and keep aside.
5. Roast 4 cloves, 1 inch cinnamon stick. Remove and keep aside.
6. Roast 1 cup grated coconut and 10 curry leaves. Remove and keep aside.
7. Grind to fine paste step 3, 4 & 5 with 1 onion, 1 tsp turmeric powder, 3 cloves of garlic and 1/2 cup of water.
8. In grinder add the roasted grated coconut for a few seconds.
9. Heat 3 tsp oil in pan, 1/2 mustard, 10 curry leaves and 1/2 chopped onion. Saute and add 1 chopped tomato. After 30 seconds add the masala paste. Cook for 1 minute and add the chana and tendlis. Mix well. Add salt and coconut and mix again. Cover and cook for 5 minutes.