Wash, cut and remove the juicy pink sections of watermelon. Save it for eating, juicing or slushie ( recipe is available on this blog)

Remove the green outer portion of the rind and save all the white portion.

Dice the white portion from half a water melon to get about 2 and 1/2 cups of white portion dices as 1 to 2 cm cubes.

Into a cooking pot add the moong dal, two cups of water, turmeric and bring to a boil.

Bring this to boil and simmer till the dal is cooked. to test this remove a few bots of dal and crush gently. if they yield it is cooked.

Now add the watermelon rind diced, salt and mix well. Add a bit more water if you need. ( remember the watermelon will release a lot of water.)

Cook on a low heat till the rind is translucent.

Mean while in a Pan roast the urad dal, channa dal, red chilli, black pepper, cumin , till the dals turn golden brown.

Now add the coconut and gently roast till it turns aromatic.

Add this masala mix into a spice blender and powder when it is a bit cooler.

Add a touch of water and grind to a smooth paste.

Add this mixture together to the watermelon lentil mix which is cooking and simmer for about 7-10 minutes.

Check on the water level and do not miss to keep stirring as it may catch at the bottom.

Now for the tempering, In a small pan add 1 tsp oil, mustard seeds, cumin seeds, urad dal and allow them to crackle.

Add the red chilii, curry leaves and a pinch of asafoetida and saute till they roast well.

Add the coconut grated and roast till it is golden brown

Add this to top the curry which has just finished cooking. Keep it covered for another 5 minutes allowing the tempering to infuse.

Serve hot with rice, breads or on nachos( my kids love this)