Ingredients:

• 1 cup – moong bean lentils (or toor dal)
• Water – as required
• 1/2 tsp – Turmeric powder
• Salt – to taste
• Ghee – as required, for toasting the lentils
• To be ground to a paste:
• 1 cup – grated Coconut
• 1/2 tsp – Cumin seeds
• 3 Cloves – Garlic
• 1 to 2 – Green chillies
• For tempering:
• 2 tbsp – grated Coconut
• 1 sprig – Curry leaves
• 1 or 2 – dried red chillies, broken into 2
• 2 tbsp – Ghee

Method:

1. Wash and drain the lentils. Heat a cooker or pan and pour ghee into it. When hot, add the lentils and stir, till the lentils turn a shade darker. Switch off the heat.
2. Add turmeric powder and water as required. Do not add salt, else the lentils won’t cook well.
3. Cover and cook, till the lentils are well cooked.
4. Take it off the heat.
5. Meanwhile, grind the coconut along with cumin, chillies and garlic to a smooth paste.
6. Add this paste to the lentils, along with salt and mix well.
7. Add more water, if required. The consistency required is, medium thick to thin.
8. Transfer the pan back to heat and let it boil. Check the seasoning and adjust according to taste. Switch off and transfer to a serving bowl.
9. Heat Ghee in another pan. Add the curry leaves and red chillies, followed by grated coconut. Toast, till the coconut turns golden brown.
10. Pour on top of the lentil curry. Add a dollop of butter or ghee and serve with rice or roti.
11. Recipe Courtesy: Mareena’s Recipe Collections