Ingredients:

• 250 g – Bengal Gram dal
• 1/2 – Coconut
• 1 tsp – Cumin seed
• 4 – red chillies, whole
• A pinch of Asafoetida
• 1 tsp – Sugar
• salt to taste
• 50 g – Vanaspati
• 2 – Bay Leaves
• A pinch of soda

Method:

1. Add soda to some water and soak the dal in it for about 1 hour.
2. Boil dal with bay leaves and salt till cooked.
3. Make sure it is not fully mashed.
4. Cut coconut into small pieces and fry in vanaspati till golden brown.
5. Heat vanaspati in a frying pan, add cumin seeds, whole red chilli and asafoetida.
6. Use this to temper the dal.
7. Add coconut and sugar, and cook for another 2 minutes.

Recipe courtesy of Sify Bawarchi