What you need
Green tomatoes: 3 no (approximately 2 cups when they chopped in to cubes)
Split pigeon peas/Toor dal: 1/3 cup
Grated coconut: ½ cup (set aside 1 tablespoon for roasting and use rest for grinding)
Green chili: 1 no (I used Serrano pepper)
Turmeric powder: ¼ teaspoon
Salt: ¾ teaspoon or to taste
Cumin seeds: ½ teaspoon
Mustard seeds: ¼ teaspoon
Red chili: 2 no (halved into two)
Urad dal/split black gram skinned: 1 tablespoon
Coconut oil: 1 tablespoon
Water: 3 cup
How I made
In a pressure cooker add washed toor dal along with 1 cup water and cook for about 2 whistle or 20 minutes and set aside.
In a sauce pan add chopped green tomatoes, turmeric , ½ teaspoon salt and 11/2 cup water and cook for about 20 minutes or tomatoes become soft not mushy.
In the mean time grind coconut , green chilli and cumin seeds along with ½ cup water to form a fine paste and set aside.
Add this ground paste to cooked tomatoes and bring to a boil. Then add cooked toor dal to the mixture of coconut and tomatoes and cook for about 2 minutes or until the flavors gets blend in.
In a small sauce pan heat oil and add mustard seeds, urad dal, curry leaves and red chilies and when mustard seeds starts spluttering switch off the flame and add to cooked curry . In the same pan fry the rest of coconut until they become brown in color it takes about 2 minutes and add this roasted coconut to curry and mix everything.
Enjoy with rice and side dish. We enjoyed with cabbage, carrot, and beet root thoran and chammanthi podi.