Naadan parippu curry (moong dal simmered with coconut & spices)

I slept in really late this morning and woke up alarmingly at about 11am. Ro was working from home today and so I couldn't skip lunch. I mean i could have always made some sandwich and satisfied him, but I didnt have enough bread and cold meats to do so. Ro in between conference calls remembered about lunch and very sweetly offered to make rice and said rice and curd and some leftover chicken drumsticks would do. I was glad and atleast to be supportive said id make the rice. Just when i was getting the rice outta the jar i saw the dal container and i had this urge to make the naadan parippu (dal) curry. Asked Ro how long he had between calls, did some research online (oh ofcourse i need youtube and atleast 3 or 4 blog references for anything and everything) and decided to go for it.

This is the second time I'm trying this and i must say I'm proud of the outcome. For one, my hand blender is kick ass. The last time, the coconut mix wasnt smooth enough which left bits and pieces of coconut floating around and it didn't taste like what my grand mom used to make back home. This is a familiar dish to all the mallu's, and an absolute favourite of mine. I also made sure Ro got hooked on to it as well :)

Moong dal- 1/2 cup

Water- enough to cook the dal

Green chillies- 2, slit

To grind:

Grated coconut- 1/4 cup

Shallots- 2 small

Red chilli seeds- 1/4 tsp or less

Garlic- 2 pods

Cumin seeds- 1/4 tsp

Turmeric powder- 1/4 tsp

To temper:

Coconut oil- 1/2 tbsp

Mustard seeds- 1/4 tsp

Asafoetida- a pinch

Curry leaves- a sprig

Dry red chillies- 3

Grind all the ingredients in the 'to grind' section to a smooth paste

Cook the dal with enough water and salt- about 2 whistles in the pressure cooker.

Open the lid, mash the dal if required and add the slit red chillies and more water if required. Stir and simmer for about 3 minutes.

Add the coconut mix,combine well and simmer for a further 5 to 6 minutes.

Check for salt, spice etc. and add if needed.

Heat the oil in a tadka pan, splutter the mustard seeds, add the curry leaves, asafoetida and rest of the ingredients and sauté for a few minutes.

Add to the dal mix and stir well.

Serve hot with rice, pappad and pickle.

Notes: I like my dal a little watery, so i added some water just before adding the coconut mix. It was still thick according to my standards

Also, mashing the dal is purely optional.

The coconut oil was a lil over powering, so i might skip that the next time.

I am sending this entry to the 'Delicious Dal's' event hosted by Veggie Platter and to 'My Legume Love Affair 23' hosted by Susan of The Well-Seasoned Cook.