Dalma

Ingredients

• 200 g toor dal (arhar dal)
• 1 tsp turmeric
• 150 g pumpkin, cut into 3 cm cubes
• 150 g potato, cut into 3 cm cubes
• 100 g raw banana, cut into 2 cm rounds
• 100 g green papaya, cubed
• 100 g aubergine, cubed
• 1 tomato, chopped
• 1 litre water
• 2 tsp salt
• 2 tbsp ghee
• 1 tsp panch phutana
• 2 dried red chillies
• 2 green chillies, slit
• 1 tsp cumin powder
• 1/2 tsp roasted cumin powder to finish
• 3 tbsp fresh coconut, cut into thin slivers
• a handful of coriander leaves

Before you cook

• Rinse the toor dal three times until the water runs clear.
• Cut all the vegetables into similar-sized chunks so they cook evenly.
• Slice the fresh coconut into thin slivers.

Steps

1. Put the dal in a pressure cooker with the turmeric and 700 ml of the water.
2. Cook for three whistles, or simmer covered in a pot for thirty minutes, until the dal collapses when pressed.
3. Add the pumpkin, potato, raw banana, papaya, aubergine, tomato, green chillies and salt with the remaining 300 ml water.
4. Simmer uncovered for eighteen minutes until the vegetables are tender but still holding their shape.
5. Mash a few pieces against the side of the pan to thicken the pot.
6. Heat the ghee in a small pan and add the panch phutana and dried red chillies.
7. Let them pop for thirty seconds, then add the coconut slivers and fry for forty seconds until golden.
8. Pour the whole tempering into the dal and stir it through.
9. Add the cumin powder and simmer for five minutes so the flavours settle.
10. Sprinkle over the roasted cumin and coriander leaves and serve with plain rice.