Ingredients:

• 1/2 cup – red gram (Tuvar) dal
• 1/2 cup – Bengal (channa) dal
• 1/2 cup – grated Coconut (optional)
• 1 tsp – Cumin seeds
• 1/2 tsp – pepper Corns
• 1 tsp – baking powder
• 1/4 cup – Asafoetida
• 1 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• Salt, to taste
• For Gravy:
• Tamarind (size of a lime)
• 2 tsp – oil
• 1 tsp – mustard
• 1/4 tsp – Fenugreek
• Curry leaves – Few
• 1.5 tsp or to taste- chilli powder
• Salt, to taste
• 1 tbsp – Jaggery (optional)

Method:

1. Wash and soak both the dals together in 4 cups of water for 1 hour. Drain from water and reserve the water.
2. Add pepper corn and cumin and grind together coarsely.
3. Add rest of the ingredients and mix well. Form into balls and steam for 15 minutes.
4. For Gravy
5. Soak tamarind in 4 cups of water and extract juice.
6. Heat oil, season with mustard, fenugreek and curry leaves.
7. Add tamarind juice and reserved water in which dals were soaked.
8. Add chilli powder and salt. Simmer for 5 minutes.
9. Keep aside 3 of the dal balls and add the rest to the gravy. Simmer for 3 more minutes.
10. Mash the reserved balls, mix with a little water and add.
11. Add jaggery if desired. Give a final boil and remove from fire.