Ingredients:

Tur dal(split pigeon peas) 1 cup,

Suran(taro root or elephants ear) 100 gm,

Salt to taste, Turmeric Powder ¼ tsp,

Coriander Powder 2 tsp, Jaggery 50 gm,

Dried Dates 2 no, Tamarind Pulp ½ cup,

Curry Leaves 6-7, Groundnuts 50 gm,

Green Chilli Paste 2 tsp, Ghee(clarified butter) 2 tsp,

Mustard Seeds 1 tsp, Cumin seeds 1 tsp,

Cinnamon 1 small piece, Cloves 2,

Asafoetida a pinch, Coriander Leaves(chopped) 1 Tb.

 

Method:

 

Cut suran into small cubes, wash the tur dal and pressure-cook them in water for 3 whistles. Now add salt, jaggery, turmeric, coriander powder, Dates cut into pieces, tamarind pulp, curry leaves, groundnuts and green chilli paste. Let this mixture boil for a 5-10 minutes.

For the tempering: Heat ghee in a small fry-pan and add mustard seeds. When they crackle, add cumin seeds, cinnamon, cloves and asafetida and pour this over the dal.

Boil the dal for 5 more minutes and remove from heat. Garnish with chopped coriander and serve hot with rice or Indian bread.

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