How to make Dry Dal with Imli Leaves

Split green gram cooked with tamarind leaves

Recipe

India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dry Dal with Imli Leaves-Cook Smart Recipe

• Split skinless green gram (dhuli moong dal) soaked 1 cup
• Tamarind leaves (imli ke patte) 1 cup
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Oil 2 tablespoons
• Medium onion 1
• Asafoetida (hing) 1/4 teaspoon
• Cumin seeds 1 teaspoon
• Mustard seeds 1 teaspoon
• Curry leaves 10-15
• Green chillies 2
• Red chilli powder 1 teaspoon
• Ginger-garlic paste 1 teaspoon

Method

Step 1

Cook split green gram with 2 cups water, salt and turmeric powder in a non-stick pan for 7-8 minutes or till half done.

Step 2

Add tamarind leaves and mix well. Continue to cook for 3-4 minutes or till the gram is just done. Strain and set aside.

Step 3

Heat oil in another non-stick pan. Roughly chop onion.

Step 4

Add asafoetida, cumin seeds, mustard seeds and curry leaves and mix well. Add onion and sauté for a minute. Slit green chillies and add to the pan. Add red chilli powder and mix well.

Step 5

Add green gram-tamarind leaves mixture and mix well.

Step 6

Add ginger-garlic paste and mix well. Cook for 5 minutes on medium heat.

Step 7

Transfer into a serving bowl and serve hot.