Bengal gram dhal (kadalai parupu): 1 cup
Salt: 1 tsp
Hing: 1/8 tsp
Red chillies: 5
Grated coconut: 1/4 cup
Mustard seeds: 1 tsp
Urad dhal: 1/2 tsp
Curry leaves: a sprig
Oil: 2 tsp
Soak the dhal for 2 hours
Cook the dhal with enough water for 2 whistles in cooker. Make sure it is not overcooked.
The dhal should not be mushy.It should retain the shape
Drain the excess water from the cooked dhal
Heat 2 tsp of oil in a pan and add mustard seeds. Once it starts spluttering add urad dhal , red chillies and curry leaves. Add asafoetida as well.
Now add the grated coconut and fry for a minute
Add the cooked dhal and salt and mix well