Pali-Ni-Dar (Toor Dal with Colocasia leaves)

Another delicious and nutritious way to cook dal, Parsi style.

Serves 4-5 people.

Ingredients:

5 small cups Toor dal (washed and soaked for 2-3 hours)

5 leaves of aloo na patra (Colocasia leaves. Make sure that the stem is dark in color)

200 gms pumpkin

200 gms brinjal

2 bunches of small methi (you can also use a spoonful of kasuri methi in place of fresh methi)

2 medium onions finely chopped

1 tsp Turmeric

1 tsp Parsi Dhana-Jeeru powder

1 tsp Red Chilli powder

4 tsp Parsi Dhansak Masala powder

1 tsp Garam Masala Powder

5-6 pieces of tamarind, soaked in water for about 15-20 mins.

Oil for frying onions

Salt as required

Method:

Cut the pumpkin and brinjal into small pieces.

Wash and clean the colocasia leaves. Remove the veins and finely chop the leaves in thin long strips.

Put the dal in the cooker. Add the chopped leaves, pumpkin, brinjal, methi & haldi to this and let it cook for 1 whistle (in direct pressure pan). Keep on low flame for 10 minutes and switch off flame. Blend the dal with a cooking spoon or using a blender (I use a cooking spoon and it blends best while it is still hot).

Heat oil in a vessel and fry onions till golden brown. Now add the red chilli powder, dhana-jeeru powder, dhansak masala powder, and mix well.

Now add the blended dal to this and mix well. Add water to make the desired consistency. 

Once the dal starts to come to a boil, squeeze the soaked tamarind using a strainer and only add the portion that passes through the strainer. Squeeze and strain well.  

Add salt as per taste.

You can add chopped coriander to give it a finishing touch.

Serve hot with white rice.