- Toovar Dal 1 cup
- yam (suran) 1/2 cup chopped
- Peanuts 2 tbsp
- Dry dates (kharek) 2
- Ghee 1 table spoon
- Oil 1 table spoon
- Mustard seeds ¼ spoon
- Cumin seeds (jeera) ¼ spoon
- Fenugreek (methi) seeds ¼ spoon
- curry leaves (kadi patta) 6 to 7
- 2 garlic 2 cloves
- Cinnamon (dalchini) 25 mm (1″) piece
- Bayleaf (tejpatta) 1
- Round red chillies (boriya mirch)2 Nos.
- Asafoetida (hing) ¼ spoon
- Kokum , soaked in water 4 to 5
- Finely chopped tomatoes ¼ cup
- Jaggery (gur) 2 table spoon grated
- Lemon juice 1 spoon
- Ginger (adrak) 25 mm (1”) piece grated
- green chillies 2 slit
- chilli powder 1/4 tsp
- turmeric powder (haldi) 1/4 tsp
- salt to taste
For The Garnish
2 tbsp chopped coriander (dhania)
- Wash the dal, add 2 cups of water and pressure cook for 2 to 3 whistles.
- Allow the steam to escape before opening the lid.
- Cool slightly and blend in a mixer to a smooth mixture. Keep aside.
- Combine the yam, peanuts and dates, add enough water and pressure cook for 2 to 3 whistles. Allow the steam to escape before opening the lid and keep aside.
- Heat the ghee and oil in a deep pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, chillies and asafoetida, mix well and sauté on a medium flame for few seconds.
- Add 1½ cups of water, kokum, tomatoes, jaggery, lemon juice, ginger, green chillies, chilli powder and turmeric powder. Mix well.
- Bring to boil and simmer for 10 to 15 minutes, while stirring continuously.
- Add the dal, yam, peanuts, dates and salt, mix well and simmer for 10 to 15 minutes, while stirring continuously.
- Serve hot garnished with coriander