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Roast the moong dal in a heavy bottomed pan without oil and keep it aside.
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Grind coconut, jeera, green chilli and turmeric powder together by adding little water.
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Set aside.
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Pressure cook the moong dal by adding water until cooked.
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The moong dal should be completely mashed in water.
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Add ground paste, salt and water as needed to the mashed dal and let it boil.
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Remove from heat.
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Heat coconut oil in another pan and splutter mustard seeds.
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Add small onion, curry leaves and red chilli.
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Fry till small onion becomes golden brown and pour over cooked dal.
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Serve hot along with rice, thoran and pappadam.
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You can drizzle some ghee on the curry and have.