Payaru Keerai

• 300 g (10½ oz/1½ cups) mung dal (split green mung bean)

Lightly dry-roast the mung dal in a medium saucepan over a low heat, until golden. Leave to cool, then wash the mung dal in a pan of cold water by rubbing it between your hands. Drain and repeat three or four times until the water is nearly clear.

Then, add the 300 ml of water, so it covers