Ingredients
1 cup Toor Dal/Pigeon Peas
3-4 Green Chilli Pieces or 1 tsp Red Chilli Powder
10-12 Curry Leaves/Kadhi Patta
2- tbsp grated Gud
4 Kokam/ 1 tsp tamarind pulp (Soak tamarind/chinch in warm water for 1/2 an hour and squeeze out its plup)
1 tsp Salt or as per taste
1 tsp Kala Goda Masala
2 tsp Oil
1/2 tsp Rai, 1/2 tsp Hing, 1/2 tsp Haldi
2 tbsp chopped fresh Green Coriander
1 tbsp scraped Fresh Coconut
1 tbsp Pure Ghee

Method
1) Pick and wash toor dal.
2) Pressure cook toor dal until soft and completely cooked. Blend it.
3) Heat oil in a Patila, add rai; when it starts to crackle add hing, haldi, kadhipatta, chilli pieces.
4) Add blended dal, salt,gud,kokam/tamarind pulp and goda masala. Add 3-4 cups of warm water or more to get the desired consistency.
5) Boil for 5 minutes, add coriander, coconut and pure ghee.
6) Serve hot with chapati, rice.

Variations - You can add (1 small) chopped onion and saute till light golden brown or 1/4 cup chopped tomato or pieces of cooked shevagya cha shenga/drumsticks.    

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