Dry roast the dal in a pan until it turns a light golden brown and a nice aroma.
Grind coconut, cumin, green chillies with some water to make a paste
Pressure cook the moong dal with 4 cups water , salt and pinch of turmeric. Once done, mash well to a smooth paste.
Now take a pan, pour the cooked moong daal and add the coconut paste. Cook until well blended for about 5-8 mins.
Heat a tsp of oil in a pan and fry the shallots until golden brown.
Take another pan, heat oil and ghee for tempering and add dried red chillies, mustard seeds and curry leaves.
Once the mustard seeds have popped and the red chilly starts to glisten a deep red.
Remove from fire and dunk everything into the dal mixture. Add the fried shallots and mix well.
