Ingredients:
Toovar Dal – 300 gms
Peanuts – 30 gms
Cocum Pieces – 5 to 6
Tomato – 1 big, chopped
Jaggery – 45 gms, grated
Juice of 1 Lemon
Green Chillies – 4, slit
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
For the Tempering:
Oil – 3 tblsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Fenugreek Seeds – 1/4 tsp
Curry Leaves – 10 to 12
Cloves – 2 to 3
Bay Leaves – 2
Whole Red Chillies – 2
Salt to taste
For the Garnish:
Coriander Leaves – chopped
Method:
1. Wash and pressure cook the dal and peanuts in 750 ml of water.
2. When the dal is cooked, blend it till smooth.
3. Heat oil, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, bay leaves, cloves, red chillies and asafoetida.
4. Add cocum, tomato, jaggery, green chillies, chilli powder and turmeric powder and cook for 2-3 minutes.
5. Add 750 ml of water, dal, salt and lemon juice.
6. Cook on low flame for 10-15 minutes.
7. Garnish with chopped coriander leaves.
8. Serve hot with rice and ghee.
