Lentil (Paruppu) Sundal

How to Prepare

1. Rinse and pressure cook the soaked chana dal with 5 cups of water and 1 tsp salt for 2 whistles or until soft but not mushy. Drain excess water using a colander and set aside.
2. Heat 5 tbsp oil in a large pan or kadai over medium heat.
3. Add 2.5 tsp mustard seeds and let them splutter.
4. Add 5 tsp urad dal and fry until golden brown.
5. Add 10-15 dried red chilies
6. 5-6 green chilies, and 2.5 tsp asafoetida. Sauté for a minute.
7. Add a handful of curry leaves and sauté briefly.
8. Add the cooked chana dal to the pan and mix well to coat with the tempering.
9. Sprinkle 1.25 cups grated coconut over the dal and mix gently.
10. Cook for 2-3 minutes on low heat, stirring occasionally.
11. Turn off the heat, garnish with chopped coriander leaves, and serve warm.