250 Grams Chholar Dal (Split Peas)3 Bay Leaves3 Red Chillies1 Coconut3 tablespoons Olive oil2 teaspoons Cumin seeds2 1/2 Grams Chilli Paste1 inch GingerGheeBoil dal with double the amount of water, till thick consistency. Take the coconut flesh and cut into small dices. Fry in mustard oil. Add cumin seeds to the coconut and fry them. Add ginger, chillies, cumin and coriander powder. Add dal and stir to mash the grains. Finish off with a dollop of ghee and garam masala.
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