Dry roast 1 chopped onion on heated skillet/tawa till lightly browned.
Add coconut to onions and stir constantly till coconut gets a golden brown color.
Add a teaspoon of olive oil and stir well. Switch off gas and cool the mixture. Grind the mixture to a fine paste with some water till it's smooth in texture.
Heat oil in a kadhai/saucepan. Add mustard seeds. Once they start popping, add cumin seeds and hing. Stir well.
Add the remaining onions and saute till nicely caramelized.
Add ginger-garlic paste and add little water so that the paste doesn't stick to the pan. Cook for a minute till the raw flavor of paste disappears.
Add the lentils and all the dry masala powders. Give it a good stir and add water to the pan. Cover with lid and boil the lentils on low flame till they are soft and break easily.
Add tamarind concentrate, jaggery, and salt to taste. Mix well and continue simmering the curry till aromatic. Adjust any seasoning according to taste.
Garnish with coriander leaves and serve the curry with roti/rice.
