Cook the dal with water and turmeric powder, until tender. Mash lightly.
Cook the vegetables with salt and turmeric powder.
Heat a tsp of coconut oil in a pan.
Fry the grated coconut.
When it turns light brown, add the rest of the ingredients and fry for a while.
Grind them together into a coarse paste.
Add the cooked dal and the ground paste into the vegetables and allow to boil.
Mix well and remove from fire.
Heat coconut oil in a kadai or a pan.
Add mustard seeds, curry leaves and red chilly.
When it begins to splutter, add the grated coconut and fry it until golden brown.
Add the seasoning into the curry and mix well.