1 cup split pigeon pea lentils
1 green chili,
1.5 inch ginger,
2 tbsp peanuts
½ tsp turmeric powder
750 ml water
2 tbsp chopped dried mangosteens (kokum) (substitute 1 lemon)
salt as required
2 tablespoon oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
2 to 3 dry round red chilies (boriya)
6-7 curry leaves
a generous pinch of asafoetida
3 to 4 cloves
1 cinnamon stick
- Wash the lentils thoroughly at least 3 times and soak over night.
- Place the lentils with along with 750ml water, turmeric, ginger-green chili paste and peanuts. Bring to boil
- Simmer for 40 minutes till the lentils are mushy, mash the lentils with a wooden spoon and then add extra water if necessary.
- Add the jaggery (brown sugar), chopped kokum (or lemon juice) and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.
- Meanwhile heat the oil in a frying pan, add the mustard seeds, cumin and fenugreek seeds and fry till they are browned (1/2 minute)
- Then add the curry leaves, whole red chilies, cloves, cinnamon and asafoetida.
- Stir and fry for a few seconds, pour this mixture into the simmering lentils and continue to simmer for 5 to 6 minutes more.
- Serve with rice or as a soup.