Sundal Kozhambu
Black Chick peas (Kala chana in Hindi) cooked with brinjal in tamarind gravy. This dish is very common prepared by tamil brahmins. My Amma gave me this recipe and she often cooked for my lunch during my college days.

Ingredients:
Black Chick peas = 1 cup (Soak sundal overnight and pressure cook it till soft)
Small Brinjal violet or green = 1/4 kg
Garlic = 5 pods
Green chilly = 2
Tomato = 3
Curry leaves = 1 stick
Tamarind = key lime size
Oil = 4 tbsp
Coriander leaves for garnishing
Salt to taste
For Grinding:
Shallots(sambar onions) = 6 to 12 (half for grinding and another half for tadka)
Cumin seeds = 1 tsp
Coriander seeds = 1 tbsp
Dry Red chilly = 3 big pieces
Black Pepper = 3 to 6
Somu = 1/2 tsp
Cocunut flower = 1/4 cup
Turmeric powder = 1/4 tsp
For Seasonings:
Mustard seeds = 1/2 tsp
Urad dhal = 1 tsp
Somu = 1/2 tsp
For Cooking:
Dry roast the grinding ingredients except coconut and turmeric till aroma comes and grind it with coconut and turmeric.
Heat oil, do the seasonings and add garlic, green chilly and fry till garlic in red color.
Add Brinjal, half chopped onion, curry leaves, tomatos and fry till tomatos are well pasted.
Add grinded masala, sundal, salt and tamarind water. Add one cup of water from the grinded masala.
Boil well and simmer for 15 minutes.
Garnish it with coriander leaves and serve hot.
It goes well with rice, puttu, idly and dosai.