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Wash the pulses thoroughly in water and drain
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Cook them in pressure cooker with turmeric and salt or in slow heat until they are tender and mushy.
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Add the clarified butter in the pan
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When the ghee becomes hot add cumin seeds followed by ginger paste and asafoetida.
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Fry them for few seconds.
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Add the boiled dal and mix.if you like.
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Add coconut
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Add sugar and split green chilies.
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Cover cook them for 20 to 25 minutes in slow heat.The more you can cook a dal on slow heat the better.
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If the consistency is of your choice take it off from the heat and serve ,else you can add little more water.The dal will be on the thicker side and not watery consistency.
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Serve with pulao or deep fried flatbreads.