Sour-Sweet Lentils

For tempering:

• 2 tsp of clarified butter (ghee)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 inch of cinnamon
• 3 - 4 cloves
• 2 green chillies
• 5 - 6 curry leaves
• 1 tsp red chilli powder
• Jaggery
• 4 - 5 kokam
• Salt to taste

Method:

• Add some water to the pressure cooked dal
• TIP: Churn the dal with a wooden whisk to ensure that the dal and water is mixed well
• Take some ghee
• Add 1 tsp of mustard seeds
• Add 1 tsp of cumin seeds
• Add cinnamon when it starts crackling
• Add 3 - 4 cloves
• Add 2 - 3 pieces of green chillies
• Let it cook for 1 minute
• When the seeds begin crackling add a pinch of hing
• Add curry leaves
• Slowly add the cooked and churned dal
• TIP: Ensure that the tempering does not get burnt or else it would spoil the taste of the dal
• Mix the dal slowly
• Leave it to simmer for 10 - 15 minutes
• While the dal is simmering add the jaggery and kokam
• TIP: Add kokam to bring in the sourness in the dal
• Add red chilli powder to make it spicy
• A pinch of salt
• Allow the dal to simmer on a low flame for 15 - 20 minutes
• Best served with rice or roti