Prepare the Kundapura Taal Masala powder: In a small pan, combine dry red chilies, coriander seeds, cumin seeds, black peppercorns, methi seeds, turmeric powder (if available), and garlic.

Roast the spices over medium heat until the garlic turns golden brown and the spices are fragrant. Let it cool.

Grind the roasted spices into a coarse powder using a mixer grinder. Set aside.

Pressure cook the soaked kala chana with 2 cups of water and salt for 20 minutes, or until cooked through. Allow the pressure to release naturally. Drain the excess water and reserve it for soups or rasam.

Pressure cook the tindora with 3 tablespoons of water for 2 whistles. Release the pressure immediately to prevent overcooking.

Heat oil in a saucepan. Add mustard seeds and allow them to crackle.

Add curry leaves, garlic, and chopped onions. Sauté until the onions soften.

Add grated coconut and sauté until lightly browned.

Add the ground spice mixture, steamed tindora, and cooked kala chana.

Add salt to taste and stir well to combine.

Cover the pan and cook for 4-5 minutes to allow the flavors to meld.

Serve the Kadle Manoli hot with Kori Gassi and Neer Dosa.