Combine the dal, turmeric and chillies in a pressure cooker with sufficient water.

Cook for three whistles on high and switch off. Allow the pressure to go by itself.

Open and give a mix. The cooked dal must be thick, so be careful of the amount of water.

Pound the coconut and fennel in a mortar and pestle. Add this to the dal and cook for five minutes on low flame. Add salt.

In a small saucepan, heat the coconut oil and fry the curry leaves briefly. Put into the curry and give it a stir. Enjoy warm with rice, topped with some pure ghee!