Serves 4



1-1/2 cup tuvar dal (toor/split yellow peas)

8-10 curry leaves

1 small tomato (finely chopped)

4 kokum pieces

2 green chilies

3 tbs jaggery

salt to taste

1 tbsp cumin-coriander powder

2/3 tsp chili powder

1/3 tsp turmeric

a pinch of asafoetida

1 tsp amchur powder

1/4 th cup peanuts

1 inch piece of ginger (grated)

Updated 08/02/07

add tamarind paste in equal proportions to the jaggery that you add

also add kharek (dry dates) and ambolia (dried green mango) if you have any


For tempering

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/3 tsp fenugreek seeds

3-4 curry leaves

2 red chilies

1 kashmiri dried chili

3 cloves

1 stick cinnamon

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