Sweet and sour dal.


1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm *jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste


Rinse Bengal garm and add beet root pieces to it and cook in a cooker.
When cooked add turmeric powder,salt,coriander powder,jaggery,dry dates,tamarind juice,curry leaves,groundnut,chilly paste and boil.
Prepare the seasoning-Heat oil and add asafetida,cloves,butter,cumin seeds,mustard seeds,cinnamon.
Add to the gram and cook for 5 minutes.

*jaggery is the solidified (evaporated to dryness) extract of any number of sugar sources including cane and palms. It's unrefined and is in a solid block. It can be broken for weighing and using and placed back into a reasonably air-tight jar for storage.