Green Papaya and Moong Dal Thoran

Ingredients

• Yellow split lentils (moong dal) - 1 cup
• Green papaya - 2 cup
• Ginger - 1/2 tsp
• Green chilies - 2 whole
• Turmeric powder - 1/2 tsp
• Fresh coconut - 1 cup
• Mustard seeds - 1 tsp
• Dry red chilies - 2 whole
• Shallots - 6 whole
• Curry leaves
• Salt
• Oil

Instructions

1. 1Prepare the aromatics and vegetables: peel and grate the green papaya, grate the coconut, peel and finely chop the shallots, slice the green chilies into rounds, and chop the ginger.
2. 2Boil the moong dal with water and salt until the lentils are tender, then set them aside to drain and keep warm.
3. 3Heat oil in a pan; when hot, add 1 tsp mustard seeds and let them splutter, then add the dry red chilies, 3 shallots and a few curry leaves and sauté until the shallots are fragrant and beginning to soften.
4. 4Add the grated papaya, the sliced green chilies, the remaining shallots, the chopped ginger, 1/2 tsp turmeric powder and salt; mix everything together, cover the pan, and cook without adding water until the papaya softens.
5. 5Once the papaya is cooked through, stir in the grated coconut and mix well, then cover and cook on low flame for 2 minutes to warm the coconut and marry the flavors.
6. 6Finally add the boiled moong dal and fold it through gently until the dal is heated and evenly distributed; check seasoning and adjust salt if needed.
7. 7Garnish with a few curry leaves before serving.