Puneri Daal

Ingrediants for Puneri Daal:  1 cup split Yellow Lentil (Toor dal) 4 tblsp fresh grated Coconut (Nariyal) 1 tsp Turmeric Powder (Haldi) 1 tsp Cayenne Powder 2 tsp Goda Masala 2 tsp grated Jaggery 1 tsp Black Mustard seeds (Rai/Sarson) To taste Salt (Namak) 1 tsp Cumin Seed (Jeera) A pinch of Asafoetida (Hing) Few Curry Leaves (Kari Patta) 2 tblsp chopped Coriander Leaves (Dhania Patta) 1 tblsp Oil

Directions to make Puneri Daal :  Clean, wash and drain the lentils. Simmer lentils in double their quantity of water until soft. Add all the spices, coconut, jaggery and salt. Simmer for a movment and remove from heat. Heat the oil in separate pan and add mustard seeds, allow them to pop and then add the cumin seeds, asafoetida and curry leaves. Stir for few seconds. Pour this over cooked lentil, mix well. Serve hot, garnished with chopped coriander leaves. Goes well with boiled rice. Serve hot with the tamarind chutney.