Ingredients:

25 to 30 – small tender colocasia leaves
250 g – tur dal
1 – onion, medium, finely chopped
2 – green chillies, finely chopped
2 – red chilli
6 – garlic cloves
1 – tomato, medium, finely chopped
1 tbsp – oil
1/4 tsp – jeera
10 – curry patta leaves
1/2 tsp – mustard seeds
1 tsp – thick tamarind paste
1 tsp – red chilli powder
turmeric, a pinch
a pinch of asafoetida
1 tsp – chopped coriander leaves (optional)

Method:

1.Wash colocasia leaves and chop them fine, keep aside.
2.Cook tur dal along with haldi, a few drops of oil and 400ml of water upto 3 to 4 whistles
3.Mash it roughly and keep aside,
4.Heat oil, add mustard seeds, curry leaves, red chilli, hing & jeera
5.Fry till the seeds crackle, add onion, green chilli, garlic cloves & red chilli powder
6.Fry for 2 min, add tomato, stir allow it to become soft
7.Add chopped colocasia leaves, mix well.
8.Add salt & cook under sim for 2 to 3 min with the lid or till the greens become soft.
9.Add mashed dal & tamarind paste, mix well and allow it to simmer for another min
10.Sprinkle coriander leaves & remove.
11.Serve with hot plain rice with a spoonful of desi ghee/chapathi/poori.
12.You can cut short the cooking process by adding greens and tomato to dal in the first step.
13.But the colocasia leaves will lose their attractive green colour during cooking.