Ingredients (Serves 5 – 7)
1. Masoor dal – 3/4 cup
Moong dal – 3 tbsp, optional
Tomato – 1 medium, chopped
Onion – 1/4 cup, sliced or chopped
Green chilies – 2 – 3, slit
Turmeric powder – 1/2 tsp
Oil – 1 tsp
Water – 1.5 – 2 cups or as required
2. Hot water – 1/2 – 1 cup or as required
3. Salt – To taste
To grind
4. Grated coconut – 1/2 – 3/4 cup
Cumin seeds – 1/2 tsp
Garlic – 2 small cloves or 1 – 2 shallots
For tadka
5. Coconut oil / ghee – 1 tbsp
Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Shallots – 2 – 3, thinly sliced
Curry leaves – A few
Method
1. Grind grated coconut adding cumin seeds and garlic to a very fine paste.
2. Cook all the ingredients numbered 1 in a pressure cooker for 1 – 2 whistles. Open the cooker after 15 minutes. Mash the dal lightly using the back of a spoon. Add hot water and bring to a boil. Add ground coconut paste and cook for a few minutes over low – medium heat. It should have a medium thick consistency. Switch off.
3. Heat coconut oil in a small kadai. Splutter mustard seeds and fry dried red chilly and shallots until golden. Pour this over the curry. Keep covered for 15 minutes. Serve with ghee rice and any spicy curry.
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