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Ingredients

• 6"-piece banana stem, fibrous parts removed, cut into round pieces
• 1 cup split pigeon peas (dhuli toovar dal), washed, soaked
• 2 tsp oil
• 1½ tsp coriander seeds
• ¾ tsp split black gram, skinless (dhuli urad dal)
• 1 tsp split Bengal gram (dhuli chana dal)
• ½ tsp fenugreek seeds
• 5 red chillies
• ½ cup coconut, fresh, grated
• 1 tamarind, lemon-sized piece, soaked in 1 cup water, juice extracted
• 1 tbsp jaggery
• ½ tsp turmeric powder
• ½ tsp mustard seeds
• 7-8 curry leaves
• 4-5 sprigs coriander leaves, fresh, chopped
• Salt to taste

Method

1. Place the pigeon peas in a pan with the turmeric powder and 2 cups of water, and cook until done. Keep aside.
2. Heat 1 tsp oil in a pan; lightly roast the coriander seeds, black gram, Bengal gram, fenugreek seeds, and red chillies.
3. Add the coconut and sauté until the coconut is lightly coloured. Remove from heat. Cool and grind.
4. Mix the tamarind juice, jaggery, and a little salt with the banana stem and cook with 1 cup of water until soft.
5. Add the ground paste to the cooked banana stem. To this, add the cooked pigeon peas and boil it well.
6. Heat the remaining 1 tsp oil in a pan and add the mustard seeds. As they begin to splutter, add the curry leaves.
7. Add the tempering to the banana stem preparation and mix well. Remove from heat.
8. Serve garnished with coriander leaves.