PREPARATION

1. In a bowl, add 420 grams split bengal gram, 800 milliliters water and soak for 1 hour.

2. Take a pressure cooker, add the soaked dal, 1 1/2 teaspoons salt, 1/2 teaspoon turmeric and mix it well.

3. Cover it with lid and cook till you hear 2 - 3 whistles.

4. Open the lid and remove it from heat.

5. Heat 2 tablespoons ghee oil a heavy skillet, add 2 dry red chili, 1 bay leaf, 1 teaspoon cumin and stir well.

6. Then, add 100 grams desiccated coconut and cook until it turns golden brown in color.

7. Now, add 100 grams tomato and mix it well.

8. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.

9. Add 1/4 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.

10. Now, add the cooked dal in it and mix it well.

11. Bring it to a boil.

12. Add 2 teaspoons sugar and mix it well.

13. Again bring it to a boil and cook for about 3 - 5 minutes on low heat.

14. Remove it from heat and keep aside.

15. In a bowl, add 250 grams rice, 550 milliliters water and soak for about 20 minutes.

16. Heat 2 tablespoons ghee in a skillet, add 1 teaspoon cumin and stir well.

17. Then, add 250 grams soaked rice in it and mix it well.

18. Now, add 500 milliliters water and mxi it again.

19. Cover it with and cook for about 20 minutes or until the rice fully cooked.

20. Open the lid and remove it from heat.

21. Garnish the dal with coconut.

22. Serve hot with prepared rice.