Kadale kaalu huli/ Whole channa sprout curry

What you need: Serves 4

2 cups kadale kaalu (whole chana dhal)
1 medium tomato chopped
1 medium onion, half chopped, half kept by the burning stove to char.
2 small egg plants cut into chunks
2 small potatoes cut into chunks
1 tsp curry powder
1tsp whole dry tamarind or ½ tsp tamarind paste
2tsp fresh or dry coconut (optional)
4 sticks of fresh cilantro
½ tsp hing
Salt to taste
For tempering:
1tsp ghee/oil, ½ tsp each – mustard and cumin seeds, 3 or 4 curry leaves and 2 whole red chilies.
Soak the kadale kaalu in water overnight or 12-14 hours until they sprout a little. Rinse well, add 3 cups of hot water, and salt; bring it to a boil on high heat. In about 10 minutes, the grams should be cooked to a slightly soft texture. Be sure to put half an onion right next to the burner so it chars. Set aside.

In a blender, add 1 tsp of the boiled dhal, charred onion, 2 tsp raw chopped onion, tamarind, curry powder, coconut and fresh cilantro. Make a paste.
In a  medium saucepan, add 1tsp ghee. On medium heat, add mustard and cumin, cover. When the splattering reduces, add curry leaves and red chilies. Now add all the remaining chopped onions, potatoes and egg plants. Cook them to a brown color. Add tomatoes and cook them till soft and pulpy.
Add the masala paste. Cook for a couple of minutes. Now add the cooked dhals and add salt. Cook it on medium high for 5 minutes till all the vegetables and grams cook to soft texture. Don’t walk away from the curry, or it will burn. Garnish with cilantro. Serve with soft cooked rice or ragi mudhe. Enjoy!