1 c. toovar dal (yellow lentils), soaked
2 Tbsp. finely grated coconut
in water for one hour
2 tsp. mustard seeds
2 radishes, scraped and cut into rounds
2 sprigs curry leaves
1 lg. tomato, chopped
6 whole cashews
1 lg. onion, chopped
2 Tbsp. oil
1 Tbsp. sambhar powder (avail. in Indian groceries)
salt, to taste
1 tsp. jaggery (raw sugar)
cilantro leaves, for garnish
Heat oil in wok or frying pan. Drop in mustard seeds. When splatters, add onion. Fry until golden brown. Mix tomato, curry leaves, sambhar powder and coconut. Keep frying for a few minutes. Add drained toovar dal and radish slices. Add salt to taste and 2 c. water. Simmer on low until cooked. Serve hot over rice.
Adapted from Internal Vegetarian Union:  http://www.ivu.org/recipes/indian-rice/dal.html