Ingredients:
• 10 – Brussels sprouts/Kalakose
• 1/2 cup – Fresh Fenugreek leaves/Vendhaya keerai (chopped)
• 1 – big Tomato (chopped)
• 1/2 cup – Split yellow pigeon peas/Tuvar dal
• 1 pinch – Turmeric powder
• Tamarind, marble size
• 2 tsp – Salt
• 2 tsp – Sambar powder
• 2 tsp – Sesame oil
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Fenugreek seeds
• 2 – Red Chillies (broken)
• 1 pinch – Asafetida
• Curry leaves, a few
• 2 tbsp – Fresh grated Coconut
• 1/2 tsp – Jaggery
Method:
- Wash tuvar dal and soak it for 30 minutes.
- Remove the loose outer leaves if any and wash kalakose in running water.
- Soak tamarind in warm water and extract a thick juice.
- Heat oil in a pressure cooker and add the mustard seeds.
- When the mustard seeds splutter add the fenugreek seeds and fry till golden in colour.
- Add broken red chillies and asafoetida.
- After the chillies turn crisp, add curry leaves and chopped fenugreek leaves. Saute till you get a pleasant aroma. Then switch off flame.
- Add the soaked dal, tamarind extract, jaggery, turmeric powder, salt, sambar powder, coconut, chopped tomatoes and the kalakose to the seasoning and stir well.
- Add 2.5 cups of water.
- Cook for three whistles (After first whistle, turn flame to medium from high).
- On opening the cooker, stir the mixture once so that the dal becomes mushy.
- Serve with hot rice topped with a spoon of ghee.
- Recipe courtesy: Chitra Amma’s Kitchen
- http://chitra-ammas-kitchen.blogspot.in/