Ingredients (Serves 6)
1. Toor dal – 3/4 cup
2. Tomato – 1 small, chopped
Water – 3/4 – 1 cup or as required
Oil – 1/2 tsp
3. Tamarind (optional) – Small goose-berry sized (Soak tamarind in hot water for 10 minutes and then squeeze out its juice)
4. Grated coconut – 3/4 – 1 cup
Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1 tsp
Coriander powder – 1 tsp
Fenugreek powder – 1/8 tsp
Pearl onions – 3, thinly sliced
5. Coconut oil – 2 tsp
6. Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Curry leaves – A few
Pearl onions – 2 – 3, thinly sliced
1. Heat a pan at medium heat. Add grated coconut and stir until light brown. Add sliced pearl onions and stir until coconut turns brown. Add turmeric powder, chili powder, coriander powder and fenugreek powder. Stir for a few seconds and switch off. Set aside to cool. Grind to a powder in a mixie. Add 2 – 3 tbsp water and grind until you get a smooth paste. Set aside.
2. Meanwhile, pressure-cook toor dal along with ingredients numbered 2 for 2 whistles or until done. Open the lid after 10 minutes. Mash the dal slightly using a spoon. Add 3/4 – 1 cup hot water, enough salt and bring to a boil. Next add ground coconut paste, tamarind juice and cook for 3 – 4 minutes. The gravy will turn thick over time so adjust the gravy accordingly. Taste check for salt and switch off.
3. In a small pan, heat coconut oil and splutter mustard seeds. Fry dry red chilies until brown. Next add curry leaves, pearl onions and fry until golden. Pour seasoning over the curry. Serve with hot rice after 15 minutes. We had it with Kerala rice, pappadam, beetroot poriyal, tomato pachadi and omelet.