Follow these steps for perfect results
Arhar dal (Split Toor Dal)
Coriander (Dhania) Seeds
Dry Roasted
Dry Red Chilli
Dry Roasted
Fresh coconut
grated
Drumstick
cut into 1-inch pieces
Jaggery
grated
Kokum (Malabar Tamarind)
Salt
to taste
Pressure cook toor dal with 1 1/2 cup of water for about 4 whistles and release pressure naturally.
Dry roast coriander seeds and dry red chillies in a small skillet without oil until lightly browned and set aside to cool.
Grind roasted coriander seeds, dry red chillies, and grated coconut into a smooth paste.
Mash the cooked dal into a smooth paste, add 1 cup of water and drumstick pieces.
Cook until the drumstick pieces are soft (approximately 10 minutes).
Transfer the coconut mixture to the dal and simmer for 10 minutes.
Add kokum rind and jaggery and cook until well combined.
Serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of jaggery and kokum to your preferred level of sweetness and sourness.
Soaking the toor dal for 30 minutes before cooking will help it cook faster.
You can add other vegetables like eggplant or beans to the curry.
Everything you need to know before you start
15 mins
Can be made 1-2 days ahead and stored in the refrigerator.
Serve in a bowl, garnished with fresh coriander.
Serve with steamed rice or roti.
Pairs well with the spice and sourness.
Discover the story behind this recipe
A staple dish in Karwar cuisine, representing the coastal flavors of the region.
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