Kootu Curry

Ingredients
Black Channa/Kadala: 1 cup
Yam (cubed): 1/3 cup
Raw Plaintain (cubed): 1/3 cup
Turmeric powder: 1 1/2 teaspoon
Chili Powder: 2 teaspoons
Shallots/Small Onions: 5-6
Garlic (Optional): 1 pod
Grated Coconut: 3/4 cup
Cumin Seeds/Jeera: 1 tablespoon

Seasoning
Dried Red chilies: 2-3
Mustard Seeds: 1 teaspoon
Curry Leaves: handful
Coconut Cuts: 2 tablespoon
Pepper powder: a pinch
Coconut oil

* Cubed yam and plaintain can be washed in some turmeric powder and water or some curd to take off stains.

Soak the black channa in warm water for about 2-3 hours. Pressure cook the black channa in water with turmeric, chilli powder and salt. Once the channa is cooked, add the cubed yam and plaintain and cook on medium heat for about 20 mins. Mix well. Coarsely grind the pearl onions, garlic, grated coconut and cumin seeds. Add this paste into the cooked channa and vegetables. Mix well and cook for some more time. Give a seasoning of spluttered mustard seeds, curry leaves, dried red chillies and a touch of pepper powder in coconut oil. Fry the coconut cuts until golden and garnish.