Soak the kadala/channa overnight and cook in a pressure cooker till done.

Add the yam and raw banana cubes and cook for another whistle or till done.

Drain the water or cook till the water dries up because the curry has to be semi-solid.

Add crushed pepper, jaggery and salt to taste.

Let it boil.

Add the ground paste and stir well.

Simmer.

Heat oil in a pan.

Splutter mustard seeds and saute curry leaves and coconut.

When the coconut turns golden brown colour, add it to the simmering curry and give a final stir.

Drizzle with some more coconut oil.

:- Serve hot!!