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Ingredients

• 1 banana flower, trimmed, chopped
• ½ cup split pigeon peas (dhuli toovar dal), washed, soaked in 2 cups water for 1 hour
• ¼ cup split Bengal gram (dhuli chana dal), soaked in 2 cups water for 1 hour
• 2 red chillies
• 2 tsp oil
• ½ tsp mustard seeds
• ½ tsp split black gram, skinless (dhuli urad dal)
• 7-8 curry leaves
• ¼ cup coconut, fresh, grated
• Salt to taste

Method

1. Drain the water and put the dals in a mixer with the red chillies and salt, and grind into a coarse paste using only a little water, if required.
2. Steam the banana flower in a pan until soft.
3. Heat the oil in another pan; add the mustard seeds. As they begin to splutter, add the black gram and curry leaves.
4. Add the dal paste and sauté on medium-low heat until the mixture begins to leave the sides of the pan.
5. Add the cooked banana flower to it and continue to sauté for 1-2 minutes.
6. Adjust the salt and add the coconut. Mix everything well together and remove the pan from the heat. Serve.