Moong dal (Pasi Paruppu) – 1 cup
Salt – ¾ teaspoon
Special masala powder – 1 or 2 teaspoons
Coconut – 3 teaspoons (grated)
To Season:
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Hing – ¼ teaspoon
Red chillies – 2 (broken in to halves)
Curry leaves – 5