Ingredients:
Toovar dal – 2 cups
Yam or suran – 1 cup
Peanuts – 2 tbsp
Cocum – 8 pieces
Tomato – 1, soaked
Jaggery – 50 gms, chopped
Lemon juice – 1/2 tsp
Ginger – 1 piece
Green chillies – 4, diced
Turmeric powder – 1/2 tsp
Chilli powder – 1/2 tsp
For tempering:
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Curry leaves – 10 to 12
Cloves – 2
Cinnamon – 2 sticks
Bay leaf – 1
Red chillies – 2, small and round
Asafoetida – 1/2 tsp
Ghee – 2 tbsp
Oil – 1 tbsp
Salt as per taste
Water as required
For garnishing:
Coriander – 4 tbsp, chopped
Method:
1. Wash and pressure cook the dal in 4 cups of water.
2. When the dal is done, cool slightly and blend till it is smooth.
3. Pressure cook the yam and peanuts separately.
4. 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.
5. Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chillie, chilli powder and turmeric powder and simmer for 10 minutes.
6. Add the dal, yam pieces, peanuts and salt and simmer for 10 to 15 minutes.
7. Serve hot garnished with coriander.
