Wash and soak toor dal for 10–15 minutes.

Add water, turmeric powder, and a few drops of sesame oil; pressure cook for 5 whistles.

Heat the coconut oil and roast the urad dal and red chillies until golden.

Transfer to a mixie jar; add cumin seeds, coconut, water, and grind to a smooth paste.

Cook keerai with water + turmeric powder for 1 minute (just wilt).

Add the ground coconut paste + a little water and boil for 2 minutes.

Add the cooked dal and salt, and simmer for 5 minutes until creamy.

Heat coconut oil; roast mustard seeds, urad dal, red chilli.

Add asafoetida and pour the tempering over the molagootal.