Wash and soak Horse Gram for an hour, pressure cook the dhal with 2 cups of Water until soft and mushy. There will be very little Water left after cooking, just retain the Water.
In a pan heat Oil, Mustard Seeds, Curry Leaves; when the Mustard Seeds splutter add the Cumin Seeds and Coriander Seeds.
When they turn brown add the sliced Pearl Onions and cook until golden brown.
Let it cool and paste it with the Horse Gram and Salt. If the blender refuses to move add the retained Water from the cooked dhal.
Do not make it watery, keep it thick and coarse if you like.
Serve with: Steaming Rice and Ghee, mix well with Chutney and make Muddalu or balls.