My Mother in law makes many varieties of Daal, ( not only Daal many other dishes also… which will be shared later in the blog :)… ) and this Daal is one among the favorite dishes in the family. The combination of Daal and the roasted coconut gives a unique taste to the dish.
If you make the roasted coconut masala in sufficient quantity, you can keep the remaining for later use, but what i shared here is just perfect for this dish alone. The same masala can be used for many other dishes also.
I’m lucky that I have the masala readymade from my mother in law,preparing this dish is much easier for me.
I used moong daal here, the same recipe can be used for other types of daal also. 
Ingredients:-
Moong daal- 1 cup
Onion -1 chopped
3 medium size Tomato (chopped)
Green chillies- 2
Mustard seeds
Salt
Curry leaves
Moong daal- 1 cup
Onion -1 chopped
3 medium size Tomato (chopped)
Green chillies- 2
Mustard seeds
Salt
Curry leaves
Oil
Masala ingredients :
Coconut grated -2 table spoon
Red chili powder- ½ teaspoon (or u can use 3 red chilies)
Coriander powder - ½ teaspoon ( ½ spoon coriander)
Turmeric Powder- ¼ teaspoon
Cumin Seeds (jeera) - ¼ teaspoon
Fenugreek (Uluva) – ¼ teaspoon
Coconut grated -2 table spoon
Red chili powder- ½ teaspoon (or u can use 3 red chilies)
Coriander powder - ½ teaspoon ( ½ spoon coriander)
Turmeric Powder- ¼ teaspoon
Cumin Seeds (jeera) - ¼ teaspoon
Fenugreek (Uluva) – ¼ teaspoon
Directions
Cook the Daal, in a pressure cooker with 3 ½ cups of water. 1 whistle should be enough.If you are not using pressure cooker, cook in a closed, thick-bottomed pan for about 15-20 mins until the dal is cooked soft
Heat 1 tsp of oil in a small pan and saute coconut till brown. Add red chilli powder, coriander powder, cumin seeds and Fenugreek and stir fry till it gives an aroma and the coconut turns golden yellow. Be sure to simmer it, thus preventing masalas from getting burned too much. Keep aside and cool. Grind it to a smooth fine paste.
In an another pan heat oil, add mustard seeds, when they start to pop, add curry leaves onion and green chillies, sauté till the onions becomes golden brown, add tomatoes and sauté it for some time, add the cooked daal and add masala, add salt and mix well. Cook for another 4-5 min in medium flame. Add more curry leaves. Remove from the stove . Daal with roasted coconut is ready to serve.
Heat 1 tsp of oil in a small pan and saute coconut till brown. Add red chilli powder, coriander powder, cumin seeds and Fenugreek and stir fry till it gives an aroma and the coconut turns golden yellow. Be sure to simmer it, thus preventing masalas from getting burned too much. Keep aside and cool. Grind it to a smooth fine paste.
In an another pan heat oil, add mustard seeds, when they start to pop, add curry leaves onion and green chillies, sauté till the onions becomes golden brown, add tomatoes and sauté it for some time, add the cooked daal and add masala, add salt and mix well. Cook for another 4-5 min in medium flame. Add more curry leaves. Remove from the stove . Daal with roasted coconut is ready to serve.
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