Ingredients:
Thuvar Dal - 1/2 cup
Moong Dal - 1/4 cup
Turmeric powder - 2 pinches
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Fennel seeds - 1/4 tsp
Green Chillies - 2 nos
Red Chillies - 2 nos
Mustard seeds - 1 tsp
Ghee - 2 tbsp
Shallots - 4 nos
Curry Leaves - few
Coriander leaves - 1/4 cup
Salt to taste
Method:
Grind coconut along with 1/2 tsp of cumin seeds, 1/4 tsp turmeric powder and 1 green chilly.
Wash and pressure cook both the dals with 1 pinch of turmeric powder and 1 green chilly. When cold mash well. Transfer the cooked dal to a hard bottom pan and keep it on a low flame. Add the ground coconut paste to it and mix well. Add another 1/2 cup of water to avoid the dal from settling at the bottom.
In a seasoning pan add ghee and mustard seeds. When they splutter add cumin seeds, fennel seeds, red chillies and chopped shallots. Chop curry leaves finely and sprinkle on top of the cooked dal. Pour the seasoning on top of the curry leaves.
Chop coriander leaves finely and add it to the cooked dal.
Thuvar Dal - 1/2 cup
Moong Dal - 1/4 cup
Turmeric powder - 2 pinches
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp
Fennel seeds - 1/4 tsp
Green Chillies - 2 nos
Red Chillies - 2 nos
Mustard seeds - 1 tsp
Ghee - 2 tbsp
Shallots - 4 nos
Curry Leaves - few
Coriander leaves - 1/4 cup
Salt to taste
Method:
Grind coconut along with 1/2 tsp of cumin seeds, 1/4 tsp turmeric powder and 1 green chilly.
Wash and pressure cook both the dals with 1 pinch of turmeric powder and 1 green chilly. When cold mash well. Transfer the cooked dal to a hard bottom pan and keep it on a low flame. Add the ground coconut paste to it and mix well. Add another 1/2 cup of water to avoid the dal from settling at the bottom.
In a seasoning pan add ghee and mustard seeds. When they splutter add cumin seeds, fennel seeds, red chillies and chopped shallots. Chop curry leaves finely and sprinkle on top of the cooked dal. Pour the seasoning on top of the curry leaves.
Chop coriander leaves finely and add it to the cooked dal.
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