Moong Lentils With Coconut

• 1 cup moong dal split yellow
• 3 cloves
• 2 bay leaves
• 1/2 cup shredded unsweetened coconut fine, preferably fresh
• 1/2 teaspoon jaggery or sugar
• 1 teaspoon turmeric
• salt to taste
• water for cooking the dal
• chopped cilantro for garnish optional
• 3 tablespoons mustard oil for authentic taste.You can use gheeclarified butter also
• 1 teaspoon cumin seeds jeera
• 2 tablespoons shredded coconut fine, lightly toasted on a skillet
• 1/4 teaspoon ground cinnamon dalchini
• grated nutmeg
• 1 pinch mace ground, javitri
• 2 red chillies wholes

1. Dry roast the moong dal without any oilfor about 5-6 minutes on medium heat or till it become light brown in color and you smell the aroma.Be careful not to burn the dal.
2. After dal has cooled off, wash the dal in cold water 2-3 times.

yellow, cloves, bay leaves, coconut, jaggery or sugar, turmeric, salt, water, cilantro, mustard oil, cumin seeds jeera, coconut, ground cinnamon, nutmeg, mace ground, red chillies wholes

Taken from www.yummly.com/recipe/Moong-Lentils-With-Coconut-1665641 (may not work)