Gujarati Daal ; Split Red Gram Dal (Gujarati Tuvar Dal) TOOR DAAL

Ingredients :
2 cups toovar dal (arhar)1 cup yam (suran), chopped 2 tablespoons peanuts8 pieces cocum, soaked 1 tomato,chopped 50 grams jaggery (gur)juice of 1/2 lemon 1 piece ginger,diced 4 green chillies,1/2 teaspoon chilli powder 1/2 teaspoon turmeric powder (haldi)

For the tempering :
1/4 teaspoon mustard seeds1/4 teaspoon cumin seeds (jeera) 1/4 teaspoon fenugreek leaves (methi) 10 to 12 curry leaves2 cloves 2 sticks cinnamon 1 bay leaf2 small round red chillies (boriya) 1/2 teaspoon asafoetida (hing)2 tablespoons ghee1 tablespoon oil salt ot taste
For the garnish 4 tablespoons chopped coriander

Method:

Wash and pressure cook the dal in 4 cups of water.
In another vessel, pressure cook the yam, peanuts and kharekh.
When the dal is cooked, cool slightly and blend till it is smooth.
Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.
Serve hot garnished with coriander.