Varutharacha Parippu Curry.

Recipe source here

Parippu Varutharachathu (Pigeon peas with roasted and ground coconut)
Source: Sherin

Ingredients

Pigeon pea/Toor Daal – 1 cup ( i used masoor dal) chuvanna parippu..
Chopped tomato – 1 

To be roasted and ground

Grated Coconut – 1-1/2 cups
Shallots – 5-6
Garlic cloves – 5-6 
Chopped Ginger – 1/4 ” piece
Curry leaves – 1 sprig
Turmeric powder – 1/4 teaspoon
Chilli powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Salt to taste

For tempering

Oil – 1 tablespoon
Mustard- 1/2 teaspoon
Thinly sliced shallots – 2 
Broken red chillies – 2 
Curry leaves – 1 sprig

Method

Take a pan and put the lentils and chopped tomatoes into it along with adequate water. Cook till done. Keep aside.
Heat 2 teaspoons of oil in a pan. Add the grated coconut, shallots, garlic, ginger and curry leaves and roast it till it turns brown. Add the turmeric, chili and coriander powders, roast on slow fire till the raw smell goes. Switch off heat and let cool in a plate. Once cool, grind to a smooth, fine paste, by adding very little water.
Add the ground paste to the cooked lentils along with salt and mix well. Add water as required. When the mixture comes to a boil and oil comes to the surface, turn off the heat.
for tempering, heat the oil and add the mustard seeds. when they start to crackle, add the sliced shallots, curry leaves and red chillies for a minute. Pour this on top of the lentil curry.

• i used little mass powder too,,so  the curry turned awesome taste..