Clean, wash and drain the lentils.
Simmer the lentils in double their quantity of water until soft.
Add all the spices, coconut, jaggery
and salt. Simmer for a minute and remove from the heat.
Heat oil in separate pan and add
mustard seeds, allow them to pop and then add cumin seeds, asafoetida and curry
leaves. Stir for few seconds.
Pour this over the cooked lentil, mix
Serve hot, garnished with chopped
coriander leaves. Goes well with boiled rice.
Serve hot with tamarind chutney.