Kadala Curry - Kerala Style

This recipe is from Sankeerthanam. It looked great.  I saw a recipe in another blog earlier, but failed to bookmark - but I remember it was served with Idiyappam, and I thought it would be a good idea to try the same combination.
I had postponed my visit to pick up the veggies and provisions and so I had just half an onion, a small piece of coconut and no tomatoes,but a tablespoon of tomato purée .  In short, I had almost nothing. So I could not follow the recipe as it appeared, but it still was a good dish.  I like the taste of the roasted coconut.  Try it with the country cousin of the more popular kabuli channa.

Ingredients:
Black channa - 1 cup - should be soaked overnight or atleast for about 6 hours
Onion - 1/2 ( use more if you have!)
Green chilies - 2 sliced
Salt to taste

Pressure cook the channa with the above ingredients.  Once you hear the whistle - keep it on simmer for at least about 8 minutes to ensure well cooked channa.

What more do you need:

Tomato purée - 1 tbsp - a little more will be lovely -
( or substitute with a tomato - which can be boiled along with the channa)
Chilie powder - 1 tsp or to taste


Roast till you get a good aroma and grind to a smooth paste with a little water

Coriander seeds - 1 tsp
Coconut - ideally about 1/2 cup - I used about 1/4
Dry red chilies - 2
Cumin seeds - 1/2 tsp


Seasoning
Coconut oil ( or any oil) - 1 tbsp
Curry leaves - few
Mustard - 1/2 tsp

Add the paste to the cooked channa
Check for salt and add more if required.
Add tomato purée and chilie powder.
If required a little coriander powder - optional
Simmer till the mixture is well blended.

Season with coconut oil, mustard and curry leaves.
(What I did not have and will use the next time in the seasoning - shallots and diced coconut pieces)