PARIPPU CURRY ( Dal with coconut)

This creamy preparation of dal with coconut is so light with rice and the best accompaniments would be fish or meat roast.Very different from the one I usually have from the northern parts of India.

INGREDIENTS:

• 1 cup Arhar dal
• 1 onion sliced
• 1 tomato sliced
• 3 cloves garlic
• 2 green chillies
• 1 cup coconut
• ¼ tsp turmeric pwd
• ½ tsp cumin pwd
• Handful of curry leaves
• 1 tsp mustard
• 5 shallots sliced
• Salt for taste
• 1 tsp coconut oil
• 1 tsp ghee

METHOD:

1. In a cooker add dal, onions, tomatoes, chillies and 2 cup water and cook ( 8 whistles on medium flame).
2. In a processor blend together coconut, turmeric pwd, cumin pwd, garlic and 1 cup water to smooth paste.
3. In a heavy bottom pan, add the cooked dal, salt and coconut paste and  cook for 5 mins.( There should be enough water from dal and coconut paste, if not add ½ cup water and then cook them together.
4. In a pan pour oil, ghee and crackle the mustard seeds and shallots. When shallots start to brown add the curry leaves and pour over the gravy and mix.
5. Serve hot.