POATH JI CURRY

Tempered Left over 3 lentil Curry / Pigeon Pea Lentil Curry
(by Neeta Mohandas)

Ingredients
Leftover Tuvar ji Poath / Teedali Poath – 2 cups
Potato – 1 no. (medium size)
Drum stick (scrapped into 2” pieces)– 1 no.
Yam – 25 gms.
Cluster beans – 5 – 6 nos.
Cocum flowers – 4 nos. or Tamarind – ½ tsp.
Jaggery – 5 gms.
Corainder leaves – 1 tblsp.

For Tempering
Mustard seeds – ¼ tsp.
Fenugreek seeds – ¼ tsp.
Cumin seeds – ¼ tsp.
Red chillies – 2 nos.
Green chillies – 2 nos.
Curry leaves – 2 – 3 sprigs
Asafoetida – pinch
Turmeric powder – ¼ tsp.
Salt – to taste
Bengal Gram Flour – 1 tblsp.
Tomato paste – 1 tsp.
Oil – 1 tblsp.

Method
1. If the Tuvar ji Poath /Teedali Poath is very thick in consistency, add water to dilute it to a watery consistency.
2. Cut the potato and yam in medium size pieces and the drumstick into 2” pieces.
3. In a pressure cooker, heat the oil for tempering on a high flame. When hot, add mustard seeds, fenugreek seeds, cumin seeds, asafetida, chopped red and green chillies and curry leaves. When the mustard seeds start popping add the Bengal gram flour and stir continuously to roast the mixture.
4. Add the chopped vegetables and the watery Tuvar ji Poath / Teedali Poath.
5. In case if the mixture is too thick, add some water.
6. Add salt, turmeric powder, jaggery, cocum flowers and tomato paste.
7. Cover the lid of the pressure cooker and allow it to cook.
8. Pressure-cook this curry till the first whistle and serve piping hot. Garnish with chopped coriander leaves.

To serve
Poath ji Curry can be eaten with Steamed rice.