Ingredients:

• 1/2 cup – yellow gram dal
• 1 stalk Curry leaves
• 1 Bay Leaf
• 3 Cloves
• 2 Green chillies
• 1/2 tbsp – coriander finely chopped
• 1 tsp – black maharashtrian masala (refer masalas)
• 1/4 tsp – Garam Masala
• 1/4 tsp – Dhania (coriander seed) Turmeric powder
• Salt to taste
• 6-7 kokams soaked in 1/2 cup water
• 4 cups – water
• 1 tbsp – oil or Ghee
• 1/2 tsp – each cumin & Mustard Seeds

Method:

1. Wash and soak dal for 15 minutes.
2. Pressure cook till very soft (4 whistles).
3. Cool cooker and remove. Drain water from dal and save.
4. Knead the kokams between fingers.
5. Press out and remove. Keep the water aside.
6. Grind dal to a fine paste either on stone or in a mixie.
7. Mix with water and residual water of dal.
8. Blend well till smooth.
9. Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.
10. Add slit chillies, cloves, bayleaf, and saute one minute.
11. Add kokam water.
12. Make paste of masalas in 1/4 cup water.
13. Add paste, fry further one minute. Add dal.
14. Bring to a boil and simmer for 8-10 minutes. Add chopped coriander.
15. Serve hot with puran polis.

Recipe courtesy of Sify Bawarchi