Aratikaya Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Prepare raw plantain: Peel 1 raw aratikaya (green plantain). Cut into 2-cm pieces and soak in water.

3. 3

   Cook plantain with dal: Drain plantain. Add to cooked toor dal with half cup water. Cook on medium heat covered for 12-15 minutes until plantain is very soft.

4. 4

   Mash together: Mash together — raw plantain gives a starchy, hearty body to the dal.

5. 5

   Simmer: Cook 5 minutes. Add 1 tsp red chilli powder and salt.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, 4 sliced garlic cloves, a pinch of asafoetida and curry leaves. Fry until golden.

8. 8

   Pour tadka: Pour sizzling tadka over aratikaya pappu.

9. 9

   Adjust: Taste and add more salt and chilli if needed.

10. 10

    Serve: Aratikaya pappu is hearty and filling. Serve with steamed rice, ghee and a pickle.