INGREDIENTS :

250gms Bengal Gram split
½ Fresh Coconut
½ tsp Turmeric Powder
½ tsp Cumin Seeds
3 Dry Red Chilies
4 pieces Cinnamon
3 Cloves
1 Cardamom
2 Bay Leaves
1 inch Ginger, Chopped
4 Green Chilies, Slit
2 tbsp Oil
Salt to taste
3 1/3 Cups (500ml) Water

METHOD :

Cut Coconut into small pieces and fry till light brown. Heat Oil in a kadai(wok), add Red Chilies, Cloves, Cinnamon, Cardamom, Bay leaves, Cumin Seeds and Ginger and sauté. Next add Dal, Water, Chilies, and Turmeric, Salt. Mix well. Pressure-cook on medium heat for 5 minutes.

Remove to a serving bowl and garnish with Coconut and serve hot with Rice.