Ingredients:

• Tender Banana stem – 1/2 kg
• Mustard Seeds – 1 tsp
• Turmeric powder – 1/2 tsp
• Green gram (moong) dal – 1/2 cup
• Grated Coconut – 1/2 cup
• Green chillies – 4 to 5
• Cumin seeds – 1 tsp
• Curry leaves – a few
• Oil – 1 tbsp
• Salt to taste

Method:

1. Cut banana stem into thin slices. If long, thread like fibres are seen between the slices, wind them round your forefinger and discard. Very tender stems do not have these fibres.
2. Chop the slices into tiny pieces.
3. Heat oil in a kadai and add mustard seeds.
4. When they splutter, add banana stem and turmeric powder.
5. Add about 1 cup of water and simmer till the banana stem becomes tender.
6. Wash the dal and cook with 1/2 cup of water till soft but not mushy.
7. Grind coconut, green chillies, cumin and curry leaves together into a thick, coarse paste.
8. Add cooked dal and ground paste to banana stem.
9. Taste and add more salt if needed.
10. Cover and simmer for 2 more minutes.
11. Serve hot with steamed rice and rasam.