Chana dal / Bengal gram dal: 30 gms
Tomatoes: 30 gms
Ginger: 20 gms
Fresh coconut chopped: 15 gms
Sugar: 1tsp/5 gms
Cumin seed / Jeera: 1/2 tsp
Turmeric powder / Haldi: 1/2 tsp
Dry red chilli: 1 pc
Corriander seed powder: 1/2 tsp
Water: double the amount of dal for pressure cooking
Mustard oil: 1 tsp
Bay leaf / Tejpatta: 1 pc

Preparation time: 20 minutes
Serving: 1 person

Method: Soak the dal / pulse for 30 minutes. Pressure cook with salt and turmeric powder for just one whistle. Heat ghee / oil in a frying pan and add cumin seed, bay leaf / tejpatta, dry red chili and coconut. Let it sizzle till coconut turns lightly brown. Crush the tomatoes with your hand. Add this to the frying pan. Add the grated ginger. Saute it for few minutes. Add the turmeric powder, corriander seed powder, red chilli powder and soute. When the oil leaves the side of the frying pan add the boiled dal / pulse (make sure that the dal is not mashed and you can see the pieces). Add the salt and sugar. Allow to simmer on a low flame for 5 to 10 minutes. Serve hot, garnished with chopped coconut and corriander leaves.