1/2 cup (heaped) thur dal (papu)
2 Tbs. coconut gratings
1 Tbs. bengal gram dal
2 sprig curry leaves
1 tsp. mustard seeds
tamarind lump (the size of a marble)
2 tsp. (heaped) coriander seeds
2 Tbs. oil
1/2 tsp. cumin seeds
1 bunch coriander leaves
1/2 tsp. fenugreek
seeds salt to taste
8 pepper corns
chunks of vegetables (tomato, turmeric, onion, squash, potato, asafoetida (ingua) okra, raw banana, 6 red chilies (just about anything))
Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft.
Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugreek, cumin, pepper, turmeric, red chilies, asafoetida, bengal gram dal, coconut gratings and 1 sprig of curry leaves – all in the same sequence, until brown.
Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves.
Cook until tender. Then add salt along with ground masala (paste made above) and some water.
Boil well. When done, remove from flame.
Garnish with bits of coriander leaves. This is usually served with idli or rice.