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Karayal is a north Indian recipe with pulses (moong dal) as primary ingredient. My mom made it today - I had it today after 12+ years. Here is the recipe, both for my memory and your information. For 4 people, 2 cups moong dal pulses with green skin Haram masala Heing or asafoetida Green chillies - 2 chillies Ginger 1 inch piece Oil Turmeric Coriander powder Soak moong dal for a night. Grind the soaked moong dal with green chillies and ginger to fine paste. Add a little asafoetida during grinding. Take 1/3 of the paste out in a bowl. Airate this portion of the paste by stirring vigorousely. Once airated, the paste should float on water. Heat oil to the point it begins to smoke - put airated paste in small amount in the heated oil to fry it. Wait until it gets brown to take it out. Keep all the fried chunks of the paste. Heat 2 tablespoon of oil in a pan and put half a spoon of turmeric and little asafoetida in it. Immediately pour rest of the paste into the pan and pour 4 times volume water. Add coriander 1 tablespoon and half tablespoon garam masala. Add salt to taste. Keep stirring until the solution turns a little green usually 10- 15 min. Add fried paste in the en and keep at very low temperature for 5 mins.