ANDHRA DAL

INGREDIENTS Split pigeon pea (toor dal/arhar dal), soaked 1 cup Raw banana, 1 cm cubes 2 Split Bengal gram (chana dal), roasted 2 teaspoon Coriander seeds, roasted 2 teaspoon Black peppercorns 6-8 Scraped coconut 2 teaspoon dry red chilies 4 whole pods Tamarind pulp 2 tablespoon Turmeric powder 1/2 teaspoon Salt to taste Olive oil 2 teaspoon Mustard seeds 1/2 teaspoon Cumin seeds 1/2 teaspoon Curry leaves 6-8 Asafoetida a pinch Fresh coriander leaves, chopped 1 tablespoon

METHOD Pressure cook toovar dal with raw bananas and two cups of water till three whistles are given out. Grind chana dal, coriander seeds, black peppercorns, coconut, dry red chillies with tamarind pulp to a smooth paste. Take a deep pan and mix together boiled dal, ground paste, turmeric powder and salt. Heat olive oil in a pan and add mustard seeds. As they begin to splutter add cumin seeds, curry leaves and asafoetida. Pour tempering over the dal and add coriander leaves. Bring dal to a boil on high heat, stirring constantly. Adjust consistency. Cook for two minutes. Serve hot with rice.