Preparations:

Take Kandi Pappu (Pigeon peas) in a bowl and wash them. Add water to this dal and keep it aside. Clean the Dosakaya and peel it and cut it into two halves. Before cutting it into smaller pieces, first taste it for bitterness. Sometimes bitterness may be there in the seeds or in the flesh or in both. If the bitterness is in the seeds, discard them and use the vegetable. If bitterness is in the flesh, choose another Doskaya. Then cut the vegetable into cubes. Add these pieces to the dal. Clean and slit green chilies. Add these chilies to the dal. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle, turn the flame to low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the dal will be cooked completely even after we remove it from flame. Chop Curry leaves and keep them aside.

Method:

Take out the dal bowl from the pressure cooker. Remove the cooked green chilies and discard them. Add turmeric powder, red chili powder and salt to the dal and keep it aside. Heat a pan and add oil to it. When oil is hot add fenugreek seeds and black gram. Fry till light brown in color. Add mustard seeds and cumin seeds. Fry till the seeds splutter. Add asafoetida and chopped curry leaves. Fry well. Now add the dal along with the turmeric powder, red chili powder and salt into the pan. Mix well. If required add some water. Bring it to a boil. When the consistency is right remove from heat. Transfer this dal to a serving bowl. Serve hot with plain rice.

Tip:

Curry leaves are rich in Vitamin A. Many people remove them while eating. So next time you think of adding