This is one of my most favourite dhal types for the rice.Everytime I make it, I cant but help thinking about the weddings back in Kerala, where they serve this on top of steamed rice .Its a pretty simple preparation, but the flavours add a big zing to the taste and you would surely want more of it.
Moong dal- 1/2 cup
Grated coconut-little less than 1/4 cup
Cumin seeds-1/2 tea spoon
Curry leaves- a few
Turmeric powder- a pinch
Mustard seeds- 1/2 tea spoon
Dried red chillies-2
Coconut oil-1-2 table spoon
1.Pressure cook the moong dal with necessary water and salt and set aside.
2.Grind the “to grind” ingredients adding very little water.
3.Add the ground mixture to the cooked dal and cook for a couple of minutes.
4.Season with “for seasoning” ingredients and serve with steamed rice.
Ps: i like it quite watery, but if you need a thicker version, do not add water anytime.