Chop onions and tomatoes to medium size pieces. Keep everything ready.
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes.
Then add onions, green chilli and saute until onions turn light brown. Add a little salt to the onions to speed up the process.
Add tomatoes and cook until tomatoes become mushy.
Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with Kerala Garam masala powder. Add more water and cook on medium flame until everything gets blended well.
Heat 2 tsp of oil, saute red chillies and curry leaves and add to the gravy. Garnish with coriander leaves and serve hot with puttu or appam or even with chapati or dosa.
The gravy has to be a little watery so that it will make a perfect pair with puttu.(coming up next)