Puneri Dal :

Puneri Dal is sweet and fragrantly spicy, with a slightly sour undertone. Kokum, one of the fixings, is a local sour fruit which has been dried, and it gives southern Indian food a particular flavor.

1 cup split Yellow Lentil (Toor dal)
4 tblsp fresh grated Coconut (Nariyal)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
2 tsp Goda Masala
2 tsp grated Jaggery
1 tsp Black Mustard seeds (Rai/Sarson)
To taste Salt (Namak)
1 tsp Cumin Seed (Jeera)
A pinch of Asafoetida (Hing)
Few Curry Leaves (Kari Patta)
2 tblsp chopped Coriander Leaves (Dhania Patta)
1 tblsp Oil

• 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 well.
• Serve hot, garnished with chopped coriander leaves.
• Goes well with boiled rice.
• Serve hot with tamarind chutney.