Pressure cook toor dal with water, turmeric powder, and salt for 2 whistles.

Release pressure naturally and transfer cooked toor dal to a mixing jar with garlic, hing, and dry red chilies.

Grind into a smooth paste.

Heat oil in a skillet, add chopped curry leaves, and let them splutter.

Add ground dal mixture and mix until it comes together.

Add chopped coriander leaves, mix well, and set aside to cool.

Shape the cooled mixture into medium-sized balls.

Steam the lentil balls for about 15 minutes until firm.

Grind coconut, green chili, rice flour, and cumin seeds in a mixer to a smooth paste with water.

Heat a saucepan and mix buttermilk and ground coconut paste together.

Add turmeric powder and salt and bring to a boil.

Slowly add the steamed lentil balls into the curry and simmer for about 2 minutes.

Heat oil in a tadka pan, add mustard seeds and let them crackle.

Add curry leaves and dry red chili and let them splutter.

Pour the tadka over the curry and serve.