Dalimbi Ussal

Ingredients 

• 400 grams val
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon asafoetida
• 1 teaspoon mustard seeds
• 2 tablespoons oil
• 10-12 curry leaves
• 1/2 cup tamarind pulp
• Salt to taste
• 3/4 cup scraped fresh coconut
• 2-3 green chillies,roughly chopped
• 1 medium onion,chopped
• 1 medium tomato,chopped
• 2 tablespoons chopped fresh coriander leaves
• Farsan as required

Method

1. Boil two cups of water and add half the turmeric powder, half the asafoetida, half the mustard seeds, two teaspoons of oil and half the curry leaves.
2. Add vaal and cook for fifteen to twenty minutes on medium heat till they are soft. Add tamarind pulp and salt. Boil for a few more minutes.
3. Grind coconut along with the green chillies and make a fine paste. Add the paste to the gravy and bring to a boil once more. Heat the remaining oil in a pan and add the remaining mustard seeds, curry leaves, asafoetida and turmeric powder.
4. When the seeds splutter, pour this tempering over the gravy and stir well. Garnish with chopped onion, tomato and coriander leaves, along with a generous helping of Farsan.
5. Serve hot along with toasted Pav or sliced bread.