(Split lentils/split Bengal Gram/Baby Chick Peas/Tendli/Ivy Gourd)

Ingredients

• ½ cup Chana dal
• ¼ kg. Tendlis
• 1 tsp. Salt

Grind to a paste

• 2 Kashmiri chillies
• 1 tbsp. Coriander seeds
• ½ tsp. cumin seeds
• ¼ tsp. peppercorns
• 1 tsp. mustard seeds
• ¼ tsp. turmeric powder
• 2 flakes garlic
• 1 small onion
• 3 to 4 flakes tamarind
• 4 tbsp. coconut powder

Tempering

• ½ tsp. mustard seeds
• Few curry leaves
• 3 to 4 crush garlic
• 1 small onion
• 2 tbs. oil

Wash the dal well and soak in water for 15 minutes.  Place in a vessel and boil till almost soft.  Clean and cut the tendlis into 4 and add to the dal, add salt and cook till vegetable is tender.  Grind the masala to a paste and add to the dal vegetable mixture.  Rinse the grinder jar and add to the curry adjusting to desired consistency.  Bring to a boil and simmer 10 to15 minutes.  Meanwhile prepare the tempering.  Heat oil in a pan, add the mustard and when it splutters add the garlic, curry leaves and onion and fry on medium low till light brown. Just before switching off the heat, garnish the curry with the tempering.  Serve hot with rice or any bread of your choice.