1. Pressure cook tindora and chana separately until they are cooked to about 2 whistles.
2. Powder the dry red chillies, jeera and coriander seeds in a mixer.
3. After they are powdered, add grated coconut and churn them further without adding water. Keep aside.
4. Heat oil in a kadai.
5. Temper with mustard seeds, haldi, hing and curry leaves.
6. Add the masala mixture prepared in step 2 to the tadka and saute for a while.
7. Add cooked tindora and chana.
8. Add salt and mix well.
9. Remove from stove and add lemon juice.
10. Serve hot with rice or rotis!

Note: Cook chana in salt water. However, tindora can be cooked without water.

Courtesy: http://maneadige.blogspot.com/