Ingredients
| Payatham Paruppu | Green gram dhal | One cup |
| Pachai milagai | Green chillies | 4-6 |
| Perungayam | Asafoetida | A pinch |
| Kadugu | Mustard | For seasoning |
| Ennai | Refined oil | Half tsp |
| UPPU | Salt | To taste |
| Thengai | Coconut | Grated, one cup |
| Karuveppilai | Curry leaves | Few shreds |
| Kothamalli | Coriander | Half a cup, de-stemmed |
| Elimicham Pazham | Lemon | 1 (juice extracted) |
Method
* Soak the dhal in water for atleast two hours until it softens
* Take oil in a frying pan, add mustard.
* When it splutters, add green chillies, asafoetida and curry leaves and saute.
* Drain water from the dhal, add grated coconut, salt, and sautkd ingredients
* Garnish liberally with coriander leaves
* Add juice of lemon and serve
Source
SrI Nrisimha Priya
