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Ingredients
1 cup toor daal cooked
5-6 clove garlic
2 Tbsp unsweetened dry coconut flakes
1-2 tsp kanda lasoon masala
3 Tbsp oil
2 Tbsp jaggery or brown sugar
1 tsp mustard seeds
Pinch of hing or Asafoetida
1-2 cups water
Salt to taste
Recipe instruction
- Coarsely pound garlic in a mortar and pestle or crush it.
- Heat oil in a wok or kadai.
- Add mustard seeds and hing and let it pop.
- Add the dry coconut flakes and garlic and stir until aromatic. It will burn easily so be careful in this step.
- Now add the cooked daal.
- Add the onion-garlic spice mix.
- Add water to adjust consisetency and bring to a boil.
- Season with salt if needed. Some spice mixes already have salt.
- Add the jaggery or brown sugar.
- Simmer for 10-15 minutes to let the flavors combine.
- Serve hot with rice or roti as part of an Indian meal.
- *A squeeze of fresh lemon or lime juice is a must to tone down the heat and brighten the flavors.