Cheru Payar Parippu Curry, Split Moong Dal Curry, Split Green Gram Curry

1. Dry roast the split dal until it changes the color slightly and a nice roasted aroma comes.
2. Remove from heat and wash well. Drain the water completely.
3. In a pressure cooker, add in the roasted dal and sufficient water. Mix well and pressure cook for 1 whistle or until cooked well. Remove from heat and let it sit until the pressure is settled down.
4. Grind together the ingredients mentioned in 'For Coconut paste' and make a coarse paste.
5. Add this into the cooked dal and stir well for 3-4 minutes on low heat. Adjust salt and water, if required.
6. Once the curry is hot, remove from heat and set aside.

Tempering:

1. Heat coconut oil in a pan, splutter mustard seeds.
2. Add in the dried kashmiri red chilli and saute for few seconds.
3. Then add the chopped pearl onions, curry leaves and 1 tablespoon of grated coconut, fry till the grated coconut is golden brown.
4. Pour this over the curry and mix well.
5. Serve hot with rice.