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