Updated: May 25
Prep Time: 5 mins Cooking Time: 40 mins Serves: 4
⅓ cup Tuvar Dal (Split Pigeon Pea) 3 Tomatoes Medium Size 2 Sprigs of Curry Leaves (Mitho Limdo) 1 Green Chilli Split in half 1½ tbsp Red Peanuts 2 tbsp Ginger Paste 1 tbsp Tomato Puree 2 tbsp Coriander Leaves Chopped 3 Dried Kokum (Garcinia Indica) ½ tbsp Ghee (Clarified butter) ½ tsp Oil ¼ tsp Fenugreek Seeds ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida ¾ tsp Turmeric Powder ½ tsp Red Chilli Powder 1¼ tsp Coriander-Cumin Powder (Dhana Jiru) ½ tsp Dal Masala Powder 1 tsp Amchur Powder (Mango Powder) 2½ tbsp Jaggery (Gōr) Salt to taste
Wash and soak the tuvar dal in a pressure cooker with 1½ cups of warm water for an hour.
With a sharp knife, score the tomatoes on four sides, cut just enough to pierce through the skin, boil the kettle, blanch the tomatoes in for a minute or so and peel the skin off.
Put the skin in the soak dal, add one tomato with the soak dal and a ¼ tsp of salt, pressure cook for 3-4 whistles.
With the rest of the two tomatoes blend to make fresh tomato puree and keep aside.
Meanwhile, in a pan heat the ghee and oil with fenugreek seeds on low-medium heat, then add the mustard seeds, curry leaves, green chillies, peanuts and kokum, sauté for 30 seconds.
Then add cumin seeds, asafoetida, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ¼ tsp coriander-cumin powder and dal masala powder, sauté for 30 seconds.
Pour the fresh tomato puree, add the ginger paste, tomato puree, rest of the turmeric powder, red chilli powder, coriander-cumin powder, amchur powder, jaggery and salt with ¼ cup of water, mix well and bring it to a boil.
By now the pressure cooker has cooled, with a hand blender, blend the cooked tuvar dal to a puree and strain in the tomato mixture, add 1½ cup of water and bring it to a boil, add the chopped coriander and simmer for 3-4 minutes.
Enjoy hot with Chapati and rice!