It's all about Food

Ingredients
Serves 4
For the dal
• 1 cup moong dal (split yellow)
• 3 cups water
• 1/4 tsp turmeric powder
For the coconut paste
• 1/2 cup grated coconut
• 1/2 tsp cumin seeds
• 2 small shallots
• 2 green chilies
For the tempering
• 2 tbsp ghee
• 1/2 tsp mustard seeds
• 2 dried red chilies
• 1 sprig curry leaves
• 1 tsp salt

Method
1. Cook the dal. Wash the moong dal and pressure cook with water and turmeric until soft and mushy, about 3–4 whistles (~15 min).
2. Grind the coconut paste. Blend grated coconut, cumin seeds, shallots, and green chilies into a smooth paste with a little water.
3. Combine. Add the coconut paste to the cooked dal along with salt. Mix well and simmer for 5 minutes.
4. Make the tempering. Heat ghee in a small pan. Add mustard seeds and let them splutter, then add dried red chilies and curry leaves and fry for a few seconds until fragrant.
5. Finish. Pour the hot tempering over the dal right before serving. Don’t skip this step — it’s what makes the dish.

Note: The ghee tempering should be added just before serving, not cooked in, to keep the aroma strong