Collect all required ingredients, keep them within your reach
Over medium heat in hot oil temper mustard, fennel and asafetida in a saucepan.
Stir in turmeric, green chiles, ginger about 2 minutes.
Sauté onions until brown. Stir in garlic. Add tomatoes and carrots. Stir fry until carrots are half cooked
Add six cups of water. Bring it to boil. Stir in masoor dhal. After a couple of minutes simmer the heat. Cook covered until the dhal gets soft–about 10 minutes.
Stir in coconut milk-after a couple of mintes. Turn of the heat. Salt to taste. Garnish with cilantro and parsley.
Taste and serve with chappathi, rice or parotta.
