Grind the coconut and poppy seeds with enough water to a smooth paste.
Wash the toor and pressure cook for 1 whistle. Let the pressure fall down.
Heat a kadhai or a nonstick pan, saute onions, next add the ginger garlic paste and saute well.
Now, add the finely chopped tomatoes, along with all the spice powders, let it simmer till the oil comes out.
Next, add the boiled toor along with the ground masala and simmer for 5 to 7 mins. Add required water to get a thick gravy, bring to boil.
Garnish with coriander leaves and serve with rice or rotis.
This tastes best with Kobmari Paal Annam.