1tspchilli flakes or 1 green chili2 for more spicy
Tempering
1-2tbspcoconut oil
1tspmustard seeds
2-3dry red chili
A handful of dry curry leavesif you have fresh use a few only
8pearl onions or shallots
Instructions
First rinse the moong dal a couple times, until the water is cleaner. Soak for 15 minutes and discard the water. Then add it to a pot with 3 cups of water, turmeric and hing. Cook until soft, about 30/40 minutes. It should break apart.
Make the coconut paste: Blend coconut with water, cumin, chili flakes or fresh green chili, and garlic until combined and smooth ish then add it to the dal. Add some more water, season with salt and cook for 6/8 minutes, until it doesn’t smell of raw garlic.
Make the tempering: Heat up the coconut oil in a pot, add mustard seeds and let them pop (5/10 seconds), then add red chilies, pearl onions and curry leaves. Cook it until the onions are golden then add everything into the dal. Mix well, cover and let it it sit for a few minutes to infuse all the aromatics. Serve it with rice or with a flatbread.