Pappu Pulusu

What I used:

Senagapappu (Chana dal) : 1 cup
Baby Onions (Sambar onions) : 6 to 7 (cut the ends and peel the skin off)
Fresh grated coconut : 1/4 cup
Tamarind : 2 big lemon size (Soak and extract juice)
Grated jaggery : 3 tbsp
Green chillies : 6 or 7 (slit lengthwise)
Hing (Inguva) : a big pinch
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Red chillies : 2 (Broken into small bits)
Curry leaves : a few
Turmeric powder : 1/4 tsp
Salt : as required
Chopped coriander : 1 tbsp
Oil : 1 tbsp

How I did:
Wash and cook chana dal in a pressure cooker for upto 3 whistles. When cooled drain the excess water, and mash with a pappu gutti or potato masher.  With the drained water you can prepare senaga kattu.Heat a tbsp of oil in a saucepan, add hing, mustard seeds, cumin seeds, urad dal, garlic cloves and red chillies.When the mustard seeds splutter, add curry leaves and green chillies.Add onions and saute until the onions are turned to light golden brown color.Add the mashed dal, tamarind paste, turmeric powder, salt and jaggery.Add a cup of water , stir well and let boil for five minutes.Adjust the salt if needed and add grated coconut.Garnish with chopped coriander and serve hot with white rice.