Soak Bengal grams in water for 30 mins. Wash and thinly slice the Padavalanga to pieces.
In a blender add coconut, garlic, turmeric powder, red chilli powder, fennel seeds and give few turns. Keep aside.
In a pan add some water and boil the soaked chana dal for 15 mins exactly. Drain the water out and keep the dal aside. Heat a pan with oil and do the seasoning with mustard and curry leaves.
Add the onions and fry till it becomes golden brown adding salt. Now add the Padavalanga pieces and stir well. Keep the flame low and allow the veggies to get cooked, keeping the flame closed.
Now add the boiled chana dal and mix well. Add the coconut stuff and in low flame fry them till the masala is well coated and roasted. Garnish with curry leaves.
By Ria Samuel