Ingredients
The following ingredients have 4 Servings
- ¾ cup arhar dal ((tuvar dal or pigeon pea lentils))
- 2 to 2.5 cups water (or add as needed)
- 1 tomato (small-sized, chopped (optional))
- 1 or 2 green chilies + ½ inch ginger (- crushed in a mortar pestle to a paste or about 1 teaspoon ginger green chili paste)
- ½ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon Coriander Powder ((ground coriander))
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- 3 to 4 dried kokums (* check point 3 in notes)
- 1.5 to 2 cups water (or add as required, to be added later)
- 1.5 to 2 tablespoon organic powdered jaggery powder (or grated jaggery or add as required)
- 1 to 2 tablespoon chopped coriander leaves ((cilantro leaves))
- salt as required
- 2 tablespoon oil (or add Ghee if you prefer)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds ((methi dana))
- 2 to 3 dry red chilies (small-sized or 2 regular to large dry red chili - halved and deseeded or kept whole)
- 8 to 10 curry leaves
- 1 generous pinch asafoetida ((hing))
- 3 to 4 cloves
- 1 inch cinnamon
