1 c. toovar dal (yellow lentils), soaked in water for one hour2 radishes, scraped and cut into rounds 1 large tomato, chopped 1 large onion, chopped 1 Tbsp. sambhar power (avail. in Indian groceries) 1 tsp. jaggery (raw sugar) 2 Tbsp. finely grated coconut 2 tsp. mustard seeds 2 sprigs curry leaves 6 whole cashews 2 Tbsp. oil Salt, to taste 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 cups of water. Simmer on low until cooked. Serve hot over rice.
adapted from International Vegetarian Union website