(Banana stem cooked with lentils)


Banana stem, chopped finely: 500 gm

Toor dal: 125 gm

Channa dal: 35 gm

Dry red chillies: 2-3

Turmeric powder: quarter tsp

Refined oil: 50 ml

Asafoetida: 2 gm

Mustard seeds: 5 gm

Salt to taste

Method: Soak the toor dal and channa dal for an hour. Heat oil in a pan and add the mustard seeds. When the mustard crackles, add the chopped banana stem and cook on a low flame for 5-7 minutes until it is half cooked and begins to soften. Grind the soaked dals along with the red chillies, turmeric, salt, and asafoetida to a slightly coarse paste without adding any water. Add this to the semi-cooked banana stem and mix well. Cook on a low flame until the dals are cooked and the banana stem is soft (about 10-12 minutes). Adjust salt if necessary.