Instructions

1. Pressure cook the dal with 3 cups of water, suran, kharek, kokum, carrots, tomatoes and fenugreek seeds for 7 whistles (about 15 minutes).
2. Turn off the heat, let cool before opening.
3. Dal should be cooked.
4. Remove kharek and kokum, set aside.
5. Blend the dal with a hand blender.
6. Add the kharek and kokum back and the remaining ingredients and more water as needed for desired consistency.
7. Heat dal on medium heat.
8. In a small tempering pot, do the tempering.
9. Heat oil, add red chilies. When it browns, add cloves and cinnamon then add mustard, cumin and fenugreek seeds.
10. When crackled add curry leaves and hing and immediately pour over the dal, stir.
11. Bring dal to a boil then simmer on low heat for at least 15 minutes.
12. Garnish with chopped green coriander and grated coconut.