1 cup Mung Dal
2 raw bananas – chopped into small pieces
2 Saru or Arbi – peeled and chopped into small pieces
1 table spoon ghee
1 tea spoon cumin seeds
2 red chillies
2 green chillies
2 inch ginger – grated
1 tea spoon of dry chilly & cumin seeds roasted and powdered
2-3 bay leaves
Salt to taste
(No Tumeric is added to this dal)
Oau: 4/5 long pieces, soaked in water if dried
-Take a pan and heat it.
-Add the mung dal and dry roast it until it starts changing color (at very low heat, It takes about 10-12 min.)
-Remove from heat and soak the dal for 1 hr.
-Boil the dal in a vessel with only salt and water.
-When it is half cooked add 5/6 curry leaves and , saru, kadali and grated ginger except Oau ) to the half cooked dal and let it cook.
-When the vegetables are about 3/4th Cooked add the Aau to this.
-The consistency of the dal like dalma but not too thick.
-Once everything is cooked, adjust salt to taste.
-When vegetables are fully cooked prepare a tadka of cumin seeds dry chili , and pour the tadka to the above dalma
– Add roasted dry chilly & cumin seeds power(Jeera Lanka Gunda )to the dalma
-It is ready to serve with plain rice and ghee.
(Alternatively you can just add ghee and jeera lanka gunda without the tadka)