Tooriche Alan

Ingredients

• 1 cup fresh pigeon peas (taza toovar ka dana)
• 12-15 garlic cloves
• 4-5 green chillies
• ½ cup grated dried coconut
• ½ cup fresh coriander leaves
• Salt to taste
• 3-4 tablespoons oil
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 8-10 garlic cloves, vertically sliced
• 10-15 curry leaves
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon kala masala
• 2 tablespoons tamarind water
• 2 tablespoons chopped fresh coriander leaves + for garnish
• Steamed rice to serve

Method

1. Put garlic cloves in a mixer jar, add green chillies, dried coconut, coriander leaves, fresh pigeon peas, salt and ½ cup water and grind to a coarse paste. 
2. Heat oil in a pan, add asafoetida and mustard seeds and let them splutter. Add cumin seeds and let them change colour. Add garlic slices and sauté till golden. 
3. Add curry leaves and sauté for a few seconds. Add the ground paste and mix well.  
4. Add turmeric powder, red chilli powder and kala masala and sauté for 1 minute. Add 2½ cups water, mix and cook till it comes to a boil. Continue to cook for 4-5 minutes.
5. Stir in the tamarind water and mix well. Cook for 2-3 minutes.
6. Sprinkle coriander leaves, mix and take the pan off the heat. Transfer the alan into a serving bowl, garnish with coriander leaves an serve hot with steamed rice.