Small ball of tamarind (adjust to suit your taste)
Oil or ghee as needed (1 tbsp. is good enough)
1 sprig curry leaves
½ tsp. cumin / jeera
½ tsp. mustard
Pinch of hing
⅛ tsp. turmeric
3 green chilies
1 broken red chili
¼ tsp grated ginger
1 large crushed clove garlic
How to make the recipe
Soak tamarind in hot water and set aside.
Wash dal and add 1 ½ cups water to a pressure cooker or a pot. Begin to cook on a low flame till the sorakaya is chopped.
Wash and peel the skin of sorakaya. Cube them.
Add them to the dal. If you wish you can add green chilies too. On a low flame, pressure cook for 2 whistles if cooking directly in the cooker or for 3 to 4 whistles, if you are cooking in a bowl and placing it in the cooker.
When the pressure goes off, Add salt and mash the dal with the back of the ladle. Set aside.
Squeeze the tamarind pulp. Set this aside.
Heat a pan with ghee or oil. Add mustard, cumin and red chili.
When they splutter, add grated ginger, crushed garlic, green chili and then the curry leaves. Fry till you begin to get a good aroma.
Add hing and turmeric.
Pass the thick tamarind paste or juice thru the filter and add it to the pan, if you don’t mind you can add the pulp as it is. Let it begin to bubble. Off the stove.
Pour this to the mashed dal. Stir well.
Serve with rice or roti.
You can add green chilies and pressure cook along with dal and bottle gourd Chopped tomatoes can also be used, they can be added to the dal and bottle gourd and pressure cooked