Method
Pressure cook the dal with twice the amount of water till tender. Strain and reserve the water.
Roast the cumin seeds and cocnut and grind to a coarse powder.
Add the tamarind pulp into the dal water and bring to a boil.
Heat oil in a pan and add the cinnamom, cloves and bay leaf. Saute for a few minutes. Add the curry leaves. Add 1 spoonful of the dal water to this and stir briskly. Stir in the salt, red chilli, and goda masala. Bring to a boil, then add the jaggery and boil again.
Add the remaining water, coconut-cumin seed powder. Mix, boil again, and serve.
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