The Tamil phrase "Mulego Thani" translates as "pepper water" in English.
This is a soup.
1 cup masoor dhal (red lentils)
2 medium onions
1 tsp sliced garlic
1 small cinnamon stick
1/4 tsp whole black peppercorns
2 bay leaves
6 cups water
1 tbs ghee or oil
6-8 curry leaves
2 tsp salt
1/2 tsp garam masala (see yesterday's recipe)
1 cup coconut milk (optional)
Wash the lentils well and soak for about an hour. Drain, put into a saucepan with the water, 1 onion (chopped?) and 1/2 tsp garlic, cinnamon, peppercorns and bay leaves. Bring to the boil, cover ans simmer until lentil and onion are soft. Strain through a sieve, mashing the lentils and discarding the spices.
Slice the remaining onion very thinly. Heat ghee or oil in a saucepan and fry the onion and curry leaves until the onion is dark brown. Add the lentil liquid, salt and garam masala and simmer for a couple of minutes. For a richer soup, add the coconut milk at the end of the cooking time and stir until it is heated through.