Moong Dal Varna..........
Wash 1 cup Moong dal and pressure cook with 2 cups of water to 2-3 whistles. Let the pressure drop, then remove the dal in a vessel and churn well to a smooth paste.
To be ground : Grind 1 tblsp fresh coconut with 5-6 green chillies, pinch of haldi / turmeric, 1 tblsp of jeera to a fine paste.
Add the ground paste to the cooked dal. Mix well, add in water if necessary to bring to a thick dal consistency. Heat the dal on medium heat and bring it to boiling point. Lower the heat and cook for 5 minutes stirring often so that the dal does not get burnt at the bottom. Remove from heat and keep aside.
For Tempering : Heat 1 tsp oil in a small kadai, when hot add 1 tsp jeera and fry a bit, then add ½ tsp of rai (sasam), when it splutters, add ½ tsp hing powder and 8-10 curry leaves. Mix well and pour it over the curry. Cover the curry and keep it aside for 10-15 minutes for the flavors to seep in. Serve hot with rice and other curries.
** Note : If you want the dal to be a bit sour in taste, you can add 1 tsp of freshly squeezed juice of lime at the end. Do not heat the dal after the lime juice has been added. Add just before serving.