Kasamarda dal / Elavarige soppina dal

Elavarige leaves (Kasamarda, Kasoundi, Cassia occidentalis) help improve digestion and cleanse the throat. I grew up eating Tambuli and chutney prepared using these leaves. They can also be used to make Patrode and rice bath. This nutrient-rich dal is an absolute delight to have with rice. Do try and let me know how it tasted.

Ingredients

Toor dal - 1/2 cup
Elavarige leaves - 1 big bunch

Onion - 3 to 4 medium sized

Tomatoes - 3 medium sized

Ginger - one small piece

Green chillies - 4 to 5

Garlic cloves - 8 to 10

Salt to taste

For tempering

Oil - 3 spoons

Mustard seeds - 1/2 spoon

Urad dal - 1 spoon

Cumin seeds - 1/2 spoon

Turmeric powder - 1 pinch

Asafoetida - 1 pinch

Method

Cook the toor dal with 2 cups of water in a pressure cooker for about 4 to 5 whistles.

Remove the skin and chop onions, tomatoes, garlic and ginger. Chop green chillies into fine pieces. Grind ginger, garlic and green chillies together into paste.

Grind tomatoes into a puree.

Finely wash the Elavarige leaves and chop them into small pieces.

Heat a thick bottomed kadai. Add Urad dal, cumin seeds and mustard seeds. When mustard seeds start spattering, add turmeric powder and asafoetida powder. Now add ginger, chilli, garlic paste. Roast for 15 to 20 seconds. Then add onions. Keep on stirring for 2 to 3 minutes.

Now add chopped Elavarige leaves and keep on stirring for 6 to 8 minutes. Cook these leaves nicely so that the raw aroma of the leaves vanishes.

Now add cooked dal, tomato puree, salt and (optionally) a spoon of sugar and cook for about 3 to 4 minutes.

You can serve this with rice.