2 cups toovar dal (arhar)
1 cup yam (suran), chopped 2 tablespoons peanuts
2 kharekh (optional)
8 pieces cocum,
soaked 1 tomato,
chopped 50 grams jaggery (gur)
juice of 1/2 lemon 1 piece ginger,
diced 4 green chillies,
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
1/4 teaspoon fenugreek leaves (methi)
10 to 12 curry leaves
2 cloves 2 sticks cinnamon
1 bay leaf
2 small round red chillies (boriya)
1/2 teaspoon asafoetida (hing)
2 tablespoons ghee
1 tablespoon oil
salt ot taste
4 tablespoons chopped coriander
Wash and pressure cook the dal in 4 cups of water. In another vessel,
pressure cook the yam, peanuts and kharekh. When the dal is cooked, cool
slightly and blend till it is smooth. Prepare the tempering by heating
the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek
seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger,
green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to
hot garnished with coriander.
4 to 6.
A traditional recipe -courtesy: Tarla Dalal