Ingredients:

• Chana Dal – 250 grams
• Freshly Grated or Dessicated Coconut – 100 grams
• Mustard Seeds – ½ tsp
• Dried Red Chili – 4
• Shallots – 4
• Turmeric powder – ½ tsp
• Curry leaves – 2 sprigs
• Garlic – 2 tbsp
• Water – 1 liter
• Ghee(Clarified Butter) – 3 tsp
• Salt – to taste

Method:

1. Wash lentils thoroughly.
2. Soak in water for atleast 6 hours. Drain.
3. Finely chop the shallots.
4. Heat 1 tbsp of ghee in a pan.
5. Add and sauté lentils for about 5 minutes.
6. Transfer this into a pressure cooker, add turmeric powder and water. Cook until 2 whistles, reduce flame and cook for another 20 minutes.
7. In the same pan heat the 1 tbsp ghee.
8. Add mustard seeds, allow to pop.
9. Add curry leaves sauté till they get fried and curl.
10. Add dried red chilli, broken in small pieces and Shallots. Sauté till golden brown.
11. In a separate pan add the remaining ghee, add garlic andsauté for 2 minutes. Add coconut and allow it to become light brown.
12. Now to the mashed and well cooked lentil soup add the sautéed ingredients and salt.
13. Drizzle a few drops of fresh melted ghee on the soup and now it is ready to be served.