Soak the toover dal for the paste in a bowl of water for 15 minutes.
Drain the dal, transfer to a blender or food processor, add the chilies and 1 tablespoon water, and process to make a paste.
Heat the oil for the tempering in a kadhai or heavy-based, deep frying pan (skillet), add the mustard and cumin seeds, red chilli, urad dal and curry leaves and stir-fry for 1 minute, or until the mustard seeds start spluttering.
Add the asafoetida, dal paste, and 1 litre / 1 3/4 pints (4 1/4 cups) water. Season with salt and bring to a boil.
Stir in the broken rice, reduce the heat, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked. Stir gently every 5 minutes. Mix in the coconut and pepper and remove from the heat.