Watermelon rind koottu

I have taken quite a bit of time to "reveal the star ingredient in my previous post where I'd asked you, my readers, to take a guess.
I had chopped up a watermelon and remembered reading about how the rind could be used to make dosa. The rind of the watermelon is the white part between the red flesh and the green skin. I chopped the rind intending to use it for dosa, but as I was chopping, I popped a piece into my mind and felt that it would taste really good in a koottu curry. And that is just what I made.

What you need:
Watermelon rind - 2 cups, chopped
Chana dal - 1/2 cup
Grated Coconut - 3/4 cup + 1/4 cup
Red chilli - 3
Cumin seeds - 1 heaped tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Curry leaves - a few

Cook chana dal and the melon rind separately in the pressure cooker until two whistles. The dal should be cooked, but not mushy.
Grind 3/4 cups of grated coconut, red chilli and cumin seeds to a fine paste.
Take the cooked rind in a kadai. Add the ground paste, turmeric powder, salt and bring to a boil. Reduce the flame and let it boil until the raw smell is gone. Add the cooked dal and mix well. Heat till most of the moisture evaporates. Remove from heat and set aside.
Heat a tsp of coconut oil in a kadai. Add a tsp of urad dal and a tsp of mustard seeds. When the seeds pop, add the curry leaves and the 1/4 cup of grated coconut. Saute on low heat till the coconut turns reddish brown. Add this to the cooked koottu. Stir well.
Enjoy with rice or roti.