Rinse the Masoor under running water. Soak them in enough water for about 30 minutes(Soaking is optional). Drain and set aside.

If using a pressure cooker, add enough water to cover the lentils completely along with chopped onion. Close the lid and cook for about 2-3 whistles or until the lentils are tender.

If using a pot, add about 2-3 cups of water and cook on medium-low heat for about 30-40 minutes or until the lentils are cooked through. Stir occasionally and add more water if needed.Once the lentils are cooked and the desired consistency is reached (slightly thick and creamy), turn off the heat.

In a blender, combine the grated coconut, tamarind, coriander seeds,turmeric powder, whole red chilies, shaijeera Blend into a smooth paste. Set aside.

In a large pot combine the cooked lentils and the smooth paste and bring it to a boil.

Adjust the consistency of the Masoori Randoi by adding more water if desired. Season with salt to taste.

Heat Ghee in a tadaka pan. Add the minced garlic and sauté until golden brown. and add to the lentil mixture.

Cook for an additional 5 minutes, allowing the flavors to meld together.

Serve the Masoori Randoi hot with steamed rice or roti.

Enjoy your flavorful Masoori Randoi!