Sundal or Pulses fry

Ingrqedients

1. Any pulses except toor dhal - 1glass
2. Onion -1
3. Curry leaves if available 
4. Oil for seasoning
5. Mustard seeds
6. Ginger - 1 inch Grated
7. Garlic - 2 or 3 Grated or cut 
8. Red chilly powder -1/4spoon
9. Dhania powder -1/4 spoon. 
10. Coconut grated - 1spoon. 
11. Salt for taste
12. Hing 1pinch

Method of preparation 

1. Cook any dhals in cooker ( except Moong dhal)  with 3glasses of water) 
2. Dhals like black  channa ,kabuli channa,  Rajma needs to be soaked in water for 6to 8hrs. 
3. Strain extra water and prepare Rasam with tamarind ,Rasam powder, tomato ,garlic & salt. 
4. Keep pan in stove,  add oil,  season with mustard seeds,  little jeera,  hing ,curry leaves. 
5. Add cut onions, long slender sliced. And saute it till translucent. 
6. Add grated ginger, garlic
7. Add the cooked dhals in the pan,  add red chilly powder,  Dhanya powder,  Garam masala (optional) powder, salt. 
8. If very add little  strained water  .
9. Finally when blended,  water becomes dry,  add grated coconut,  parsley leaves for garnishing. 
10. Now Sundal is ready to be served with chapati, Bread,  plain,  or as a side dish for any rice.