In a pan, saute prawns till cooked well.
To make a fine paste, combine the coconut, green chilies, Jeera, sesame seeds, and Rye.
Once the vegetables are cooked, add the cooked prawns, add the ground paste and boiled kala chana to the pot and bring to a boil.
Combine the curd and add in the curry.
In a small kadai, heat the oil and then add the Rye, methi seeds, and red chilli. When the curry leaves begin to crackle, add them to the curry and pour it over it.
Prawn chana curry is ready to eat with your favourite hot millet chapati.