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:

1. Wash tuvar dal and soak it for 30 minutes.
2. Remove the loose outer leaves if any and wash kalakose in running water.
3. Soak tamarind in warm water and extract a thick juice.
4. Heat oil in a pressure cooker and add the mustard seeds.
5. When the mustard seeds splutter add the fenugreek seeds and fry till golden in colour.
6. Add broken red chillies and asafoetida.
7. After the chillies turn crisp, add curry leaves and chopped fenugreek leaves. Saute till you get a pleasant aroma. Then switch off flame.
8. Add the soaked dal, tamarind extract, jaggery, turmeric powder, salt, sambar powder, coconut, chopped tomatoes and the kalakose to the seasoning and stir well.
9. Add 2.5 cups of water.
10. Cook for three whistles (After first whistle, turn flame to medium from high).
11. On opening the cooker, stir the mixture once so that the dal becomes mushy.
12. Serve with hot rice topped with a spoon of ghee.
13. Recipe courtesy: Chitra Amma’s Kitchen
14. http://chitra-ammas-kitchen.blogspot.in/