Time: 25 minutes
Yield: 7 to 8 small bowls (enough for 3 to 4 persons)
Ingredients:7 to 8 Alu Leaves, medium size (Colacasia/Taro leaves)
3 to 4 tbsp Peanuts
2 to 3 tbsp Chana dal
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/8 tsp turmeric powder, 1/4 tsp red chili powder
3 tbsp besan
1 tsp tamarind
2 tsp Goda masala
2 tsp jaggery
Salt to taste
Method:
1) Soak peanuts and chana dal for 2 hours. Then pressure cook upto 1 or 2 whistles.
2) Soak tamarind in 1/2 cup warm water for 10 minutes. Squeeze the tamarind and extract the juice.
3) Wash and pat dry alu leaves. Separate the stems and peel them. Finely chop the leaves and peeled stems.
4) Heat oil in a kadai. Prepare tadka by adding mustard seeds, hing, turmeric powder and red chili powder. Add chopped Alu leaves and chopped stems. Add 1/2 tsp salt. Cover and cook for 6 to 7 minutes to soften the alu leaves. Sprinkle little water if alu leaves become dry.
5) Add tamarind juice and cook for another 3 to 4 minutes. Mix 1/2 cup water and 3 tbsp besan in a bowl without any lumps. Add this mixture to kadai and mix well.
6) Add cooked chana dal and peanut. Add water to adjust the consistency (not too thick not too thin).
7) Add goda masala, jaggery, little salt. Boil till besan cooks.
Serve hot with white rice or Millet roti (bhakari)
Notes:
1) Chopped Alu leaves can be pressure cook to save time.
2) Traditionally, Ambat Chuka (green sorrel) is used to give sour taste to this curry. If you want, you may use 1/4 to 1/2 cup of chopped ambat chuka. But then, do not add tamarind or add in very little amount after checking the taste. Otherwise, curry would taste very sour.
Additionally, 1/2 small raddish can be use.
3) Fresh coconut slices can be added alongwith peanuts.
4) Adjust the seasoning according to your taste
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