Thuvar Dal - 1/2 cup

Moong Dal - 1/4 cup

Turmeric powder - 2 pinches

Grated coconut - 1/2 cup

Cumin seeds - 1 tsp

Fennel seeds - 1/4 tsp

Green Chillies - 2 nos

Red Chillies - 2 nos

Mustard seeds - 1 tsp

Ghee - 2 tbsp

Shallots - 4 nos

Curry Leaves - few

Coriander leaves - 1/4 cup

Salt to taste

Grind coconut along with 1/2 tsp of cumin seeds, 1/4 tsp turmeric powder and 1 green chilly.

Wash and pressure cook both the dals with 1 pinch of turmeric powder and 1 green chilly. When cold mash well. Transfer the cooked dal to a hard bottom pan and keep it on a low flame. Add the ground coconut paste to it and mix well. Add another 1/2 cup of water to avoid the dal from settling at the bottom.

In a seasoning pan add ghee and mustard seeds. When they splutter add cumin seeds, fennel seeds, red chillies and chopped shallots. Chop curry leaves finely and sprinkle on top of the cooked dal. Pour the seasoning on top of the curry leaves.

 Chop coriander leaves finely and add it to the cooked dal.