1 cup toor dal (yellow split pea), soaked in double the water for an hour
1 tsp turmeric powder
1 jalapeno, finely chopped
1 tablespoon black mustard seeds
1 tablespoon cumin seeds
10 curry leaves, torn into 2 OPTIONAL
2 tablespoons fresh minced ginger
2 tablespoon fresh coconut or 1/2 cup light coconut milk
2 tablespoons ghee
2 tablespoons chopped cilantro
Salt to taste
Pressure cooked soaked dal (along with its water in which it has been soaked) in 2 cups additional water, turmeric and jalapeno. 3 whistles in a pressure cooker would work. Let the pressure cooker cool, this will take about 15 minutes.
In the meanwhile, in a small pan, heat ghee over medium heat.
When the ghee is hot, add mustard seeds and allow it to crackle. Once the crackling has somewhat stopped, you will add cumin seeds, curry leaves and ginger. Saute for a couple of minutes.
Add this mixture to the lentils and mix well, bring the lentils to a boil. Adjust salt.
Add coconut and mix, cook on low heat for 5 more minutes to allow all flavors to come together. Garnish with chopped cilantro and serve with rice.