Prepare a checklist; keep the required ingredients within reach

Over low heat roast moong in a saucepan until aromatic with a slight change in color. Transfer to a bowl; add 3 cup water, place in a pressure cooker. close the lid. cook for 3 whistles. First whistle over high flame, then reduce cook for 2 more whistle. Turn of the stove. Let the pressure go down. Remove the cooked dal from the cooker
on medium high flame boil three cup water in a heavy bottomed saucepan. Add the cooked dal. Reduce the flame to medium low, keep stirring continue to cook, 5min

In a blender make coconut paste with coconut,1tsp fennel, and green chili and 1cup water. Make a smooth paste. Add the paste to the moong mixture in the sauce pan. stir in turmeric powder. continue cooking with simmering heat for 4 minute. Turn off the stove
tempering: heat oil in a saucepan over medium low heat. Add fennel, red hot chilies, curry leaves and asafoetida until aromatic, about 2 mins.

Stir in the thadukka in the dal. Add 1tbsp ghee. Dal curry is ready. In a bowl mix the dal curry with rice.

Rich nutritious healthy dal curried rice is ready. Serve with papads, stir fried veggies or masala curry