Sweet & Sour Mixed Lentils
7 hr 45 min (7 hours inactive time)
200g Chana dal (yellow split peas)
200g Arhar dal (split pigeon peas)
1 big potato, peeled & diced
1 medium eggplant
1 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 tsp jaggery
2 tsp tamarind paste/pulp
Salt to taste
2 bay leaves
10 curry leaves
1 small onion, minced (for garnishing)
Keep the lentils soaked in water for 7-8 hours.
Cut the eggplant into quarters. Slice the pumpkin into 4 pieces.
Place the lentils in a saucepan with enough water to cover lentils. Add salt and turmeric powder and bring to a boil over medium high heat. Skim off any foam that rises to the top.
Transfer lentils to a pressure cooker. Add pumpkin, eggplant, bay leaves, curry leaves, chilly powder, jaggery and tamarind.
Cook and reduce heat after 3 valve releases in about 15 minutes. Cook for 5 more minutes.
Remove from heat and serve. Garnish with finely chopped onions and coriander leaves if desired.