A tempered lentil preparation that is one among the many delicacies served at a Sadya, this comforting and quick recipe is a great variation of dal, to eat with rice.
3.
1 cup yellow moong, soaked ½ cup grated coconut 7-8 shallots, sliced 1 sprig curry leaves 3 green chillies, slit 1 teaspoon mustard seeds 1 teaspoon turmeric powder ½ teaspoon cumin seeds 2 dried red chillies 2 teaspoons coconut oil Salt, to taste
4.
Add the coconut oil to a pressure cooker and temper the mustard seeds, red chillies and curry leaves.
5.
Grind the grated coconut, green chillies and cumin seeds to a smooth paste.
6.
Add the sliced shallots to the tempering and sauté for 2-3 minutes.
7.
Add the ground coconut paste and turmeric powder. Combine thoroughly.
8.
Add 1.5 cups of water to the mixture, followed by the moong dal and season with salt.
9.
Bring to a boil and pressure cook for 1-2 whistles on a medium heat. Serve warm.