Ingredients
1. Pigeonpea dal-100 gm.
2. Bay leaves-1 pcs.
3. Mustard oil-1 table spoon
4. Turmeric powder-1-2 spoon
5. Tomato-1pcs.
6. Savour it-1 spoon
7. Salt-according to taste.
8. Dry chilly-2pcs.
Method
Wash pigeonpea dal and add salt, turmeric powder
and boil it.
At the time of boiling add bay leaf and tomato cut pieces.
Heat oil in a frying pan and put dry chilly and savour it.
After it becomes brown, add dal.
Now pigeon dal is ready.
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Ingredients
Saru (Arby) (cut into small square pieces)
Kancha Kadali (Plantain) (cut into small square pieces)
Kandamula (Sweet patato) little bit, about one handful (cut into
small square pieces)
Oau 4/5 long pieces, soaked in water if dried
(Dried one, get it from India / get here in USA)
Ghee 2 tbsp
Jeera Lanka Gunda (Roasted Cumin & Chili Powder)
Curry Leaves
Jeera (Cummin Seeds) 1tbsp
Dry Chili 2
Salt and turmeric to taste
Method
Boil the dal in a frying pan with salt and water.
When it is half cooked, add 5/6 curry leaves and all the vegetables
(saru, kadali and Kandamula except Oau) to the half cooked dal
and let it cook.
When the vegetables are about 3/4th Cooked add the Oau to this.
The consistencies of the dal like dalma but not too thick.
When vegetables are fully cooked prepare a tadka of cumin seeds,
dry chili and curry leaves and pour the tadka to it.
Add roasted Jeera Lanka Gunda to the dalma and it is ready to
serve with plain rice and ghee.
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