Ingredients

Red Gram Split (masoor Daal)- 3/4  cup
Olive Oil - 2  tbsp
Onion (chopped) - 1  medium
Ginger (chopped) - 1  tsp
Garlic (chopped) - 5  cloves
Spring Onions Leaves (chopped) - 2
Salt - to taste
Peppercorns (crushed) - 1  tsp
Coconut Milk - 1/2  cup
Coriander Leaves (chopped) - 1/2  cup

Method

1. Pick, wash and soak masoor daal. Chop onions, ginger and garlic.
2. Heat olive oil in a pan. Add onion and sauté till translucent. Add ginger, garlic, and spring onion leaves and sauté well.
3. Add daal and mix well. Add water/stock (300ml), salt, crushed pepper corns bring to a boil and let it cook covered. Or pressure cook.
4. Add coconut milk and half the chopped coriander leaves and simmer.
5. Remove from the heat and cool. Blend the daal in a mixer.
6. Reheat the pureed daal. Add water/stock to correct the consistency.
7. Serve hot garnished with the remaining chopped coriander leaves.

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