Roasted dal chammanthi with coconut

Ingredients

• 50 g of lentils (kidney beans or mung beans, about ¼ cup)
• 2 to 3 dried red chili peppers
• 100 g of shredded coconut (½ cup)
• A pinch of asafoetida
• salt, to taste
• 1 tablespoon of coconut oil, for the tadka
• a few curry leaves (optional)

Heat the dal in a frying pan over medium heat until it is golden brown, but not burnt.

In the same frying pan, grill the dried chili peppers with a little oil until they are nicely red, then turn off the heat.

Roughly combine the lentils, chili peppers, coconut, asafoetida, and salt, adding just a small amount of water.

If you wish, heat the coconut oil, add the curry leaves to it and let them brown, then pour the mixture over the chammanthi.

Serve warm with rice or hot porridge. Consume it on the same day, as coconut does not store well.