Nagercoil Dal (Lentil Curry - Nagercoil style)

This is a version of Dal that I grew up with, the South Indian version.  Here we see coconut used in the dal to make it thicker and creamier.

Step 1 ingredients:

2 cups toor dal - washed, soaked in water for a couple of hours

1/2 an onion, roughly chopped (or a handful of shallots)

1 or 2 green chillies, cut lengthwise

5-6 cloves of garlic, cut lengthwise

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder

Step 2 ingredients:

2 tablespoons dessicated coconut, soak in a couple of tablespoons of warm water

1 green chilli

1/2 teaspoon cumin seeds

A few grains of fenugreek

Put all of the above in a blender and make into a paste.

Step 3 ingredients:

1 large tomato - sliced

salt to taste

Step 4 ingredients:

A couple of tablespoons of vegetable oil

1/2 teaspoon of mustard seeds

1/2 onion chopped finely

1/2 teaspoon of asoefetida powder

1 sprig curry leaves

Garnish: 

A small handful of coriander leaves to garnish

Method:

Boil step 1 ingredients until dal it is cooked well.  Add step 2 ingredients and mix well, let it boil.  Add step 3 ingredients and check for salt.

In a wok, heat oil, Add mustard seeds. When it crackles, add the rest of the ingredients in step 4 except the coriander leaves.  Saute till the onions turn reddish.

Pour this into the dal.  Garnish with coriander leaves.  

Serve hot with rice / chappaties.