A western cuisine from the state of Maharashtra, with a blend of spices and coconut to make it calorie dense. Masur (whole brown lentils) are protein packed and a good source of calcium and iron.
For masoor dal,
Soak and cook 3 tbsp whole masoor and keep aside.
For coconut mixture,
Take a kadhai and heat 1 tsp oil.
To that, add 1 tbsp desiccated coconut, 1 tbsp chopped onion, 1 tsp white til and saute till it turns golden brown. Keep aside.
In another kadhai, heat 1 tsp oil,
Add 1/4th tsp rai, 1/4th tsp jeera, 1/2 tsp black til, 1 tsp ginger garlic paste, 1/2 tsp chopped red chilly, 1/4th tsp haldi and 1 tbsp chopped tomato. Saute well.
Then add the coconut mixture and mix well
To this mixture, add 1/4th tsp hing, 1/4 tsp salt, 1/2 tsp dry mango powder and mix again.
Now add the cooked whole masoor dal and mix well.
Cover and cook for a while.
Finally garnish with 1 tbsp chopped coriander leaves and serve hot with rice.