Ingredients

Dal

• 1 cup of Tuver (or Toor) Dal
• 4 cups of water
• 0.5 teaspoons of salt

Tempering

• 3 tablespoons of sunflower oil
• 1 teaspoon of black mustard seeds
• 2 cloves
• 2 small pieces of cinnamon sticks
• 1 pinch of hing
• 1 tablespoons of coriander

Gravy ingredients

• 400 grams of tin of tomatoes (blended)
• 6 pink unsalted peanuts
• 2 chilli's (ideally green)
• 0.5 teaspoons of turmeric powder
• 0.5 teaspoons of hot chilli powder
• 1 teaspoon of grated ginger (can be ginger puree)
• 3 tin slices of karela (bitter melon) (can be frozen)
• 2 tablespoons of lemon juice
• 1 teaspoon of dal masala powder (can use chat masala powder)
• 1 teaspoon of jaggery
• 8 green beans (original recipe required 1 drumstick)
• 0.5 mango (original recipe used mangosteen (kokum))
• 7 curry leaves

Garnishing

• 1 tablespoon of coriander

Method

1. For this dal, it is suggested the ingredients are prepared prior to cooking. this includes slicing the green beans and cutting the mango.
2. Wash the dal for a couple of minutes under warm water, ideally until the water runs clear
3. Pressure cook the dal, water and salt on high for 10 minutes. (note the pressure cooker may take 10 minutes to warm and get to pressure)
4. Depending on the consistency desired, sieve the dal if required
5. While the dal is cooking, heat the oil in a saucepan and add the mustard seeds, cloves and cinnamon. put a lid on!
6. When the mustard seeds have stopped popping add the hing, coriander and tomatoes.
7. Add the rest of the ingredients of the gravy.
8. Cook on low, stirring to stop any sticking
9. After at least 10 minutes, add the dal
10. Simmer on a low heat for 10+ minutes, tasting and adjusting the salt to taste