Kokum Dal ~ AlifBe~36
Yellow mung dal flavored with dried kokum fruit or Kokum phool
Ingredients
  • ½ Cup Mung Dal
  • 2 small Tomatoes
  • 1-2 Green Chillies
  • ½ " Ginger
  • 4-5 Dried Kokum Phool
  • ½ tsp Turmeric
  • ¼ tsp Red chilli Powder
  • 1 tbsp Cumin seeds
  • 2 tbsp Ghee/ Oil
  • 7- 8 Curry Leaves
  • Salt As per Taste
  • Coriander Leaves for Garnish
Method
  1. Soak half a cup of mung dal in water for 20- 30 minutes.
  2. Drain and rinse with fresh water, a couple of times.
  3. In a pressure cooker, add soaked dal and around 2- 2.5 cups of water.
  4. Let the dal boil. Collect the scum (froth) and discard it.
  5. Add grated tomatoes, chopped chillies and ginger along with salt and turmeric powder.
  6. Rinse Kokum phool with water properly.
  7. You can add Kokum at this stage or after the tadka. I prefer to add it along with tomatoes.
  8. Close the cooker with the lid and wait for 2 whistles of the pressure cooker.
  9. Switch off the flame.
  10. Once the pressure subsides, whisk the dal using wooden whisker.
  11. Add hot water, if needed. If eating with rice I do like the dal to be on thinner side so I did add around a cup of water.
  12. Heat 2 tbsp of oil/ghee in a tadka pan and add cumin and curry leaves. When cumin seeds turn darker, switch off the flame and add red chilli powder. Pour the tadka in the dal.
  13. Immediately cover the cooker with the lid so that the dal absorbs the aroma of the tempering.
  14. After 2 minutes, stir and add some coriander leaves.
  15. Close the pressure cooker with the lid and cook again (1-2 whistles of the pressure cooker).
  16. Garnish with some more coriander leaves before serving.
  17. Can have it with roti/phulka and/or rice.
  18. Note: Many prefer to cook this dal in open pan (Sipri). The process remains the same though the amount of water required may be more when cooked in an open pan.
  19. Many like to add kokum phool after tempering as they dont like to whisk the dal having kokum phool. In that case, do add kokum after the tempering and allow dal to simmer for 10 minutes so that it can absorb the flavors of Kokum phool.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/08/kokum-wari-dal-alifbe36/