Wash and soak bengal gram (black kadala) overnight. Cook the kadala in a pressure cooker.
Take 1tsp oil, 1/2 cup of grated coconut, few curry leaves, 1 tbsp of shallots. Roast coconut and shallots until golden brown. Grind and keep aside.
Heat oil 3tbsp in a pan. Add sliced onions, curry leaves and coconut pieces and sauté. Add Ginger and garlic paste, chilly powder, turmeric powder and coriander powder and continue stirring. Add tomato and sauté until oil appears on top. Add ground roasted coconut, curry leaves and 1tsp of garam masala. Then add cooked bengal gram along with sufficient water. Let it boil for about 10 min, till the gravy is thick.