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 Maharashtra masala
• 1/4 tsp – Garam Masala
• 1/4 tsp – Dhania (coriander seed)
• ¼ tsp – Turmeric powder
• Salt to taste
• 7 – kokams soaked in 1/2 cup water
• 4 cups – water
• 1 tbsp – oil or Ghee
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds

Method:

1. Wash and soak dal for 15 mins.
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. Squeeze water and set aside.
6. Grind dal to a fine paste.
7. Mix with water and residual water of dal.
8. Blend well till smooth.
9. Heat oil in a deep saucepan. Add mustard and cumin seeds, curry leaves.
10. Allow to splutter.
11. Add slit chillies, cloves, bay leaf, and saute for a minute.
12. Add kokam water.
13. Make paste of masalas in 1/4 cup water.
14. Add paste, fry further for a minute.
15. Add dal.
16. Bring to a boil and simmer for 8-10 mins.
17. Add chopped coriander.
18. Serve hot with puran polis.

Recipe courtesy of Saroj Kering