Tur Dal Sundal

Tur Dal / Yellow Split Pigeon Peas - 1 cup, if possible soak overnight or for a few hours

Mustard Seeds - 1/4 tsp
Hing / Asafoetida - 2 pinches
Curry Leaves - 5
Dried Red Chili - 2
Urad Dal / Black Lentil - 1 tbsp
Salt
Dessicated Coconut - 1 tbsp
Turmeric - a pinch
Peanut Oil - 1 tbsp

Add 3 cups of water in a sauce pan, add the washed Tur dal, a pinch of turmeric and bring it to boil. Once it starts boiling, simmer and cook till the dal is just cooked. Do not overcook as we want the lentils to hold their shape and not get mushy. Drain any remaining water and keep aside.

Heat oil in a skillet. Add the mustard seeds. Once they start popping, add the hing, red chili, curry leaves and urad dal. Saute till the dal starts to change color.

Add the dessicated coconut and cook till it starts to brown.

Add the cooked dal, salt and mix well and saute for a minute. Serve warm.