Pend pala

(a spicy stir-fry version of dal)

Translated by Aditi Deodhar

You need

  • 200 gm Toor dal
  • 10 cloves of garlic (peeled and crushed)
  • ¼ tbsp grated ginger
  • 1 cup finely chopped coriander
  • 50 gm dry and roasted coconut
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp mustard seeds
  • 15 curry leaves
  • 1 tbsp sesame powder
  • 1 tbsp peanut powder
  • Red chilli powder as per taste
  • 1 ½ tsp kala/goda masala
  • 1 cup tamarind paste (made from 50 gm tamarind)
  • 100 gm jaggery
  • 1 tsp fenugreek seeds
  • 1 tsp asafoetida (whole)
  • 4 tbsp refined oil
  • 4 tsp ghee/2 tsp white butter (loni)
  • Half litre water
  • Salt to taste

How to make

  1. Cook the Toor dal till soft and then mix to a uniform consistency.
  2. Heat 3 tbsp oil in a kadhai and add the coconut, chopped coriander, garlic and ginger. Fry well and blend to a paste after the mixture is cooled.
  3. Heat 1 tbsp oil in a large utensil. For the tempering, add mustard seeds, curry leaves, asafoetida, turmeric as well as the blended paste from step 2. Mix well and let it cook. Now add the sesame powder, peanut powder, coriander powder, cumin powder, goda masala, red chilli powder and let it fry for a minute.
  4. Wait for the oil to start separating from the sides and then add the tamarind paste and jaggery. Boil water and add it to this mixture (you need to keep this ready). Add salt to taste. Once the mixture starts boiling again, add in the cooked Toor dal (stirred to a uniform consistency). Bring to a rolling boil. Now add in the white butter or ghee.

Served hot over crushed polis/chapatis and enjoy!