Ingredients

• 400g black urad dal
• 100 ml coconut oil
• ½ tsp cumin seeds
• ½ tsp of mustard seeds
• 10 spring curry leaves
• 2 cloves garlic, chopped
• 200g onion, chopped
• ½ tsp turmeric powder
• Salt to taste
• 200g grated coconut

Preparation

1. Rinse the black urad dal, put it in a pot and cover it with water. Bring the water to a boil, then lower the heat to a simmer. Cover and cook for at least 30 minutes or until the dal is tender. Stir occasionally and add more water if needed. Drain the dal if necessary, once it is cooked.
2. Heat the coconut oil in a pan and add curry leaves, mustard and cumin seeds to it. Once they start popping, add chopped garlic and onions and sauté well.
3. After seasoning the dish with salt and turmeric powder, add the boiled dal and cook it for a few minutes.
4. Grate the cumin seeds with the curry leaves and mix it with the grated coconut. Altogether goes into the pan. Add salt to taste and serve warm.