Perripu Curry

 By Sindhu Padmanabhan 

Mom of Devdarshan Padmanabhan.

Dal Used: Moong dal (without skin)

Ingredients

1 cup Moong Dal (without skin) 

1 cup Peeled Coconut

5-6 Garlic cloves 

2 teaspoon Ghee

salt to taste

Method 

1. Roast the Moong dal 

2. Pressure cook it to 3 whistles

3. Mix the ground coconut and garlic 

4. Add the mixture in to the dal 

5. Slightly heat the mixture 

6. After switching off the stove add two spoons of ghee.

7. Add salt to taste

Serve the hot curry with fried papad.