Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| Half | Nos. | Coconut (Narial) | |
| Half | Teacup | Dhal, Masoor | or Thur dhal |
| One | Medium | Onion | Sliced |
| Two | Nos. | Tomatoes | |
| One | Medium | Chillies Green | Sliced |
| One | Piece | Ginger (Adhrak) | Sliced |
| One | Tablespoon | Ghee | |
| One | Tablespoon | Flour, Maida - (Refined) | Mix and pour |
| As Required | Salt | ||
| One | Tablespoon | Vinegar | or juice of one lime |
Method
Grind coconut and extract one cup thick and 2 cups thin juice. Wash and boil dhal in thin coconut juice, with sliced onion, ginger and green chillies and tomatoes for about half an hour. Stir and smash the dhal well into pulp. Strain. Warm ghee and fry sliced onion. Pour the liquid into it and when it is boiling, mix flour in a little water and pour slowly into the gravy and stir. Add salt and vinegar or lime juice to taste. Add thick coconut juice and simmer for five minutes. If not desired, coconut juice can be omitted.
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