By Devi Poojari
August 26, 2023
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A tempered lentil preparation that is one among the many delicacies served at a Sadya, this comforting and quick recipe is a great variation of dal, to eat with rice.
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1 cup yellow moong, soaked ½ cup grated coconut 7-8 shallots, sliced 1 sprig curry leaves 3 green chillies, slit 1 teaspoon mustard seeds 1 teaspoon turmeric powder ½ teaspoon cumin seeds 2 dried red chillies 2 teaspoons coconut oil Salt, to taste
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Add the coconut oil to a pressure cooker and temper the mustard seeds, red chillies and curry leaves.
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Grind the grated coconut, green chillies and cumin seeds to a smooth paste.
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Add the sliced shallots to the tempering and sauté for 2-3 minutes.
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Add the ground coconut paste and turmeric powder. Combine thoroughly.
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Add 1.5 cups of water to the mixture, followed by the moong dal and season with salt.
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Bring to a boil and pressure cook for 1-2 whistles on a medium heat. Serve warm.
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