### TranslatedIngredients: 1 Banana Stem - cleaned and chopped (about 250 grams after cleaning),1 cup Kala Chana (Brown Chickpeas) - soaked overnight,2 tablespoons Fresh coconut - grated,2 teaspoons Cumin seeds (Jeera),2 teaspoons Coriander (Dhania) Seeds,1-1/2 teaspoon Red Chilli powder - (adjust),2 Onions - chopped,1 clove Garlic - peeled,Curry leaves - few sprigs,Salt - to taste,Sunflower Oil - as required,Coriander (Dhania) Leaves - few sprigs,1 Green Chilli - one small green chilli,1 teaspoon Lemon juice ### PrepTimeInMins: 25 ### CookTimeInMins: 40 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: Coastal Karnataka ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To prepare Baale Dindu Kadale Palya (Banana Stem Curry With Chickpeas Recipe), cut the extra portion of the banana stem, trim its top and bottom lightly, and chop the stem finely.Take a Pressure cooker, add soaked chickpeasAdd sufficient water and cook for 1-2 whistles.Allow to release pressure by itself. Add the chopped banana stem required salt and cook further for 1 more whistle. The chickpeas should be firm and not mushy.Heat a Kadai and dry roast coriander seeds till fragrant. Set aside.In the same Kadai, and add a little oil. Once the oil is hot, splutter cumin, add in curry leaves and saute for a few seconds.Add chopped onions, garlic and saute till cooked.In a Mixer, dry grind coriander and add all the sauteed ingredients with grated coconut and wet grind till smooth, with adding water if necessary.After the pressure in the cooker with chickpeas and banana stem releases, add the ground paste in a kadai along with the contents of the pressure cooker.Add chilli powder and allow the Baale Dindu Kadale Palya to come to a boil. Adjust salt and switch off flame.Add lemon juice to the recipe and mix.Garnish with coriander leaves, chopped green chilli, and serve Baale Dindu Kadale Palya hot with rasam recipe.