Preparation:
Roast the moong dal carefully, without changing the colour, stirring continuously for a minute.
Transfer the roast dal into a pressure cooker. Pour 2 cups of water and cook. 2 whistles. Remove from stove and keep aside for sometime or until it is safe to open the lid.
Grind together coconut, cumin, garlic and turmeric.
Add the ground mixture into the cooked dal. Add salt to taste. Bring to a boil and remove from flame. Transfer to a serving bowl.
Seasoning:
Heat Ghee in a pan. Add shallots, mustard, red chilly and finally curry leaves. When the mustard starts spluttering, pour the seasoning over the prepared dal.
Serve hot with rice and pappadams. Also suitable for Rotis.
Ingredients: 4 Servings
Moong Dal / Split green gram - 1/3 cup
Water - 2 cups
Grated coconut - 1/3 cup
Cumin seeds - 2 pinches
Garlic -1 segment
Turmeric powder - 1 pinch
Salt
For seasoning:
Mustard seeds - 1/4 teaspoon
Ghee - 2-3 teaspoons
Whole red chilly - 2 - 3 (each cut into 2 or 3 pieces)
Shallots 2 - 3 (chopped)
Curry leaves - a few
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