Combine ingredients from dal to salt in a pressure cooker and cook on high for one whistle. Switch off and allow the pressure to go.

Open the lid and pour in the coconut milk. Give a good stir and keep on low flame to simmer.

Meanwhile, heat oil in a kadai. Splutter mustard seeds, fry the cumin seeds.

Add in the curry leaves and allow to sizzle. Add in the shallots and saute till it wilts.

Add in the chilli powder and cook for another two minutes.

Switch off and put into the simmering daal mixture. Mix well and allow to simmer for another five minutes.

Serve warm... taste amazing with neychoru!