Malabari Daal by Rida Aftab

Ingredients:

• Pigeon peas split 2 cup
• Brinjal chopped 1 cup
• Bottle gourd 1 cup
• Onion 1
• Tomatoes 2
• Ginger garlic paste 2 tsp
• Turmeric 1/2 tsp
• Red chili powder 1-1/2 tsp
• Asafoetida 1 pinch
• Fennel seeds 1 tsp
• Mustard seeds 1 tsp
• Salt 1-1/2 tsp
• Tamarind pulp 1/2 cup
• Jaggery 1 tbsp

For Tempering:

• Button red chilies 6
• Curry leaves 6
• Cumin seeds 1/2 tsp
• Garlic 2 cloves
• Oil 1/2 cup
  

Method:

1. Add pigeon split, brijanls, bottle gourd, salt, red chili powder, turmeric, fennel seeds, asafoetida, mustard seeds, ginger garlic paste, onion and tomatoes in pot, cover it and cook on low flame.
2. When vegetables tender, crush pigeon split lightly and add tamarind pulp.
3. Then heat oil, put cumin, curry leaves, red chilies and garlic and fry it.
4. Then give tarka to daal.