Oil - 2 tbsp.
Mustard - 1 tsp
Urad Dhal - 1/2 tsp
Cumin - 1 tsp
Red Chilli - 2
Curry Leaves
Moong Dhal - 1/4 cup
Onion - 1, diced
Garlic - 2 cloves, minced
Keerai - 4 cup, chopped
Turmeric - 1 tsp
Salt
Coconut - 1 cup, grated
Heat Oil in a large pan.
Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves.
Add the Moong Dhal and roast until golden.
Add the Onion and Garlic, sauté until translucent.
Add the Keerai and cook on low heat for 5 min. Season the mixture required Salt. Keep on stirring and cooking until all moisture is evaporated and the Dhal is done.
Garnish with grated Coconut.