Tur dal(split pigeon peas) 1 cup,
Suran(taro root or elephants ear) 100 gm,
Salt to taste, Turmeric Powder ¼ tsp,
Dried Dates 2 no, Tamarind Pulp ½ cup,
Curry Leaves 6-7, Groundnuts 50 gm,
Green Chilli Paste 2 tsp, Ghee(clarified butter) 2 tsp,
Mustard Seeds 1 tsp, Cumin seeds 1 tsp,
Cinnamon 1 small piece, Cloves 2,
Asafoetida a pinch, Coriander Leaves(chopped) 1 Tb.
Cut suran into small cubes, wash the tur dal and pressure-cook them in water for 3 whistles. Now add salt, jaggery, turmeric, coriander powder, Dates cut into pieces, tamarind pulp, curry leaves, groundnuts and green chilli paste. Let this mixture boil for a 5-10 minutes.
For the tempering: Heat ghee in a small fry-pan and add mustard seeds. When they crackle, add cumin seeds, cinnamon, cloves and asafetida and pour this over the dal.
Boil the dal for 5 more minutes and remove from heat. Garnish with chopped coriander and serve hot with rice or Indian bread.