Ingredients
½ cup masoor dal (you can use any types of dal, I used here masoor dal)
1 cup chakkakuru pieces / jackfruit seed (cut into two pieces)
½ cup grated coconut
5 shallot bulbs
¾ tsp cumin seed
half portion of a big size tomato (cut into small pieces)
¼ cup crushed shallot
3 green chilli
½ tsp turmeric powder
¾ -1 tsp chilli powder
2 garlic cloves chopped
curry leaves
salt to taste
1 ½ tbsp coconut oil
1 tsp mustard seed
2-3 dreid red chilli
curry leaves
Preparation
1) Make a coarse paste out of grated coconut, 5 shallot, cumin seed and little bit of water. Keep aside
2) To cook dal, wash it 3-4 times then put this in a pot, add some water keep in flame till it cook 80%
3) In a separate pot add chakkakuru, turmeric powder, chilli powder, salt, shallot, garlic, tomatto and water
4) Once the chakkakuru half cooked add cooked dal into it. Mix and let it cook completely (at this stage you may can stop cooking and no need to add coconut so you can use this as side dish for chapati).
5) Now add coconut paste into it. After mixing let it cook in low flame for 2-3 minutes. Swich off the flame
6) In a pan heat coconut oil then add mustard seed, dried red chilli and curry leaves. Once seed spluttered pour this into the curry.
7) Serve it with rice
