- Moong dal / Toor dal – 1 cup
- Water – 2 cups
- Turmeric powder – 1/4 tspn
- Chilly powder – 1 heaped tspn
- Grated coconut – 1 cup
- Cumin seeds – 1/4 tspn
- Garlic – 1 clove
- Tamarind – 1 Gooseberry sized soaked in water
- Salt as required.
- Mustard seeds – 1 tspn
- Dry red chillies – 2 nos
- Curry leaves – 1 spring
- Oil – 1 tblspn
- Cook dal in a pressure cooker adding turmeric powder, chilly powder and water. (If using moong dal 1 whistle would be enough. If using toor dal, 1 whistle and then reduce the flame and switch off for the second whistle.)
- Grind together grated coconut, cumin seeds and garlic to a smooth paste.
- Once the pressure is released, open the cooker and add salt and tamarind extract. Boil for 5 minutes.
- Next add the ground coconut mixture and stir. At this stage, you can add water to adjust the consistency of the gravy. Once the gravy starts boiling , reduce the flame and keep for 5 minutes and then switch off.
- For seasoning, Add oil in a pan. Once it is hot, splutter mustard seeds followed by dry red chillies and curry leaves. Pour this tadka over the prepared erissery.