1 bunch sabbasige/dill leaves
1/4 cup yellow lentils/toovar dal
3-4 tbsp freshly grated coconut
2-3 green chilis
a pinch of turmeric/hadi
a pinch of hing/asafoetida
salt to taste
oil for tempering
Boil the dal/lentils and keep aside. Wash and finely chop the dill leaves along with chopped green chilies and turmeric. Add the boiled dal/lentils, salt grated coconut and boil.
Temper with mustard and hing.
Can be served with rice or chapatis.