Ingredients

• 1 cup - moong bean lentils (or toor dal)
• Water - as required
• 1/2 tsp - turmeric powder
• Salt - to taste
• Ghee - as required, for toasting the lentils
• To be ground to a paste:
• 1 cup - grated coconut
• 1/2 tsp - cumin seeds
• 3 cloves - garlic
• 1 to 2 - green chillies
• For tempering:
• 2 tbsp - grated coconut
• 1 sprig - curry leaves
• 1 or 2 - dried red chillies, broken into 2
• 2 tbsp - ghee

How to Make Moong Lentil Curry with Ground Coconut

• Wash and drain the lentils. Heat a cooker or pan and pour ghee into it. When hot, add the lentils and stir, till the lentils turn a shade darker. Switch off the heat.
• Add turmeric powder and water as required. Do not add salt, else the lentils won't cook well.
• Cover and cook, till the lentils are well cooked.
• Take it off the heat.
• Meanwhile, grind the coconut along with cumin, chillies and garlic to a smooth paste.
• Add this paste to the lentils, along with salt and mix well.
• Add more water, if required. The consistency required is, medium thick to thin.
• Transfer the pan back to heat and let it boil. Check the seasoning and adjust according to taste. Switch off and transfer to a serving bowl.
• Heat Ghee in another pan. Add the curry leaves and red chillies, followed by grated coconut. Toast, till the coconut turns golden brown.
• Pour on top of the lentil curry. Add a dollop of butter or ghee and serve with rice or roti.
• Recipe Courtesy: Mareena's Recipe Collections