Chick peas patoli/sanagala patoli

Ingredients

• 1 Cup senagalu soaked overnight
• 2 Inch ginger piece
• 4 -6 Green chillies
• 1 Tea spoon urad dal
• 1/2 Tsp jeera
• 1/2 Tsp mustard seeds
• 2 Strings of curry leaves
• 3 to 5 sp Oil
• Salt to taste

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Preparation

• Grind senagalu, chillies, ginger in a blender to make a smooth paste.
• Heat oil in a pan, put tadka or popu. Fry it until mustard seeds splits.
• Now add ground paste of senagalu to this popu and stir all the time.
• Add some oil in between to prevent sticking to the bottom.
  
• Cook on a medium low flame, keep stirring until the paste gets separated and becomes like a fine powder.
• Serve hot with steamed rice.

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