SOMBHU KEERAI PORIYAL OR DILL TOOR DHAL CURRY

INGREDIENTS:
1. DILL LEAVES - 200 GMS
2. TOOR DHAL - 1/2 CUP
3. RED CHILLIES - 2
4. TURMERIC POWDER - 1/4 TSP
5. ASAFOETIDA - A PINCH
6. GRATED COCONUT - 2 TSP
7. CUMIN SEEDS - 1/2 TSP
8. URAD DHAL - 1/2 TSP
9. CASHEWNUTS - FEW
10. CURRY LEAVES - FEW
11. GHEE - 1 TSP
12. SALT - ACC. TO YOUR TASTE

METHOD:
1. SOAK TOOR DHAL WITH 1 CUP OF WATER FOR HALF AN HOUR .
2. PRESSURE COOK THE DHAL TILL 2 WHISTLES . THE DHAL SHOULD NOT BE OVERCOOKED .
3. CHOP THE DILL LEAVES FINELY .
4. HEAT GHEE IN A KADAI . ADD CUMIN SEEDS, URAD DHAL AND CASHEWNUTS . SAUTE TILL THE CASHEWS TURN LIGHT BROWN IN COLOUR .
5. ADD CURRY LEAVES, ASAFOETIDA, TURMERIC POWDER AND FINALLY THE CHOPPED DILL LEAVES . SAUTE FOR COUPLE OF MINUTES TILL THE DILL LEAVES SHRINK .
6. ADD THE COOKED DHAL TO THE KADAI .
7.  ADD GRATED COCONUT AND SALT . SAUTE FOR A MINUTE . THE CURRY IS READY TO SERVE . THIS CURRY CAN BE SERVED WITH WHITE RICE .

SERVINGS: UP TO 4 PEOPLE .