Wash the moong daal and soak it in hot water for a while – until you find the daal begins to soften , ensure it doesn’t totally get soft
Meanwhile wash and roughly chop the shepu/Dill leaves and tender stalks – and drain onto a tea towel
In a pan gently roast half the chopped onion and the grated coconut, do not allow the mix to to burn – remove from pan and set aside on a ceramic plate to cool
In the same pan heat the oil and prepare the phodni/tadka – when the oil heats add the mustard seeds and cumin, when they start to sputter add the garlic cloves and ginger , stir till the garlic begins caramelise
Meanwhile remove the daal from the water , drain the water through a colander and pat dry
Then add the remaining onion and the moong daal, allow the daal to almost fry but not quite
Add the goda masala and cook for about a minute , allowing the goda masala to coat the onion and daal thoroughly
Add the green masala, red chilli powder, turmeric, then add the shepu and stir for a while
Add the roasted onion and grated coconut mixture, and allow to cook on a low flame.
The shepu shouldn’t totally go soft and limp, that means it has overcooked. The daal should be cooked like pasta - al-dente - that means you have got the texture just right. Serve hot with a freshly made Jowar or Bajra Bhakri and some chopped onion.