Pressure cook dal in 4 cups of water adding turmeric powder, salt and 1 tsp oil, up to 4 whistles.
Dal will be soft and mushy.
Take off the flame; cool and mash a bit.
In another vessel, cook yam, drumstick, groundnuts and dry chopped dates with a pinch of salt and 1 cup of water till just done or pressure cook till one whistle.
Prepare a tadka by heating ghee in a skillet.
Add mustard seeds and when it starts to crackle add cumin seeds, curry leaves, cinnamon, cloves, crushed coriander seeds, asafoetida powder, round red chilli, slit green chilli, grated ginger and fry for a minute.
Add 2 cups of water, soaked kokum, turmeric powder and jaggery, dry kasoori methi and simmer for 15 minutes.
Add the cooked dal and the other cooked ingredients.
Adjust salt and add lemon juice and simmer on a low flame for 20 minutes.
Ingredients: 1 cup tur dal
1/2 tsp turmeric powder
4 dry dates (kharak), seed removed and chopped
1 tsp jaggery powdered
5 pieces kokam, soaked
1 tsp lemon juice
1 inch piece ginger, grated
2 tbsp groundnuts
1 cup yam (suran), cut into 1 inch cubes
2 Drumsticks cut into desired size
4 green chillies, slit lengthwise
Salt to taste
Fresh green coriander leaves to garnish
3 tbsp ghee
1/2 tsp cumin seeds
1 tbsp coriander seeds crushed
1/2 tsp mustard seeds
1/4 tsp dried kasoori methi
1 bay leaf
2 sprigs curry leaves
2-inch piece cinnamon
A big pinch asafoetida powder.
1 small round red chilli