Wash the Mayalu bhaji leaves and stems thoroughly. Chop them into small pieces.

Rinse the toor dal and pressure cook it for 2 whistles. Set aside.

Dry roast the coriander seeds and red chilies, then set them aside to cool.

In a mixer, combine the grated coconut, roasted chilies, coriander seeds, tamarind, turmeric, and grind to a fine paste. Set this mixture aside.

Heat oil in a wok. Add the chopped onion and sauté until slightly soft.

Add the chopped Mayalu bhaji and cook until it wilts and softens.

Stir in the pressure-cooked dal and sauté lightly.

Finally, add the coconut paste and let it cook for about 5 minutes. Add salt to taste.

Serve hot with rice or chapati for a delightful meal.