Plantain Stem – fresh 2 feet long, young and tender
Thoor dal/Thuvar dal 1-2 cups
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3
Onion 1 large chopped
Tomato 1 large chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Coriander seeds powder 1 spoon
Sambar powder 1-2 spoons
Oil 1 cup

For Garnishing

Crisply fried curry leaves 1/2 cup
Coriander leaves finely chopped 1/2 cup

Method

Wash and clean the stem. Remove the hard barks out of it…retain only the inner fine stem. It should be tender and soft. Now chop them into rings…maybe removing each time the fine fibers arising while chopping. Set them aside in water filled vessel. As they turn color on exposure to air. Its better to ass salt, lemon juice and turmeric to this water.

Pressure cook dal. Add 4 cups of water, salt and few spoons of oil to it. The thin film of oil on top of the water….will allow the dal to get cooked properly, without allowing all water to get evaporated. (My Dad told me this method) Okay…..once the dal is done, set aside in a bowl.

In a wide non-stick deep pan, heat oil. Add mustard, cumin, asafoetida and dry chilies to it. Let them pop and splutter well. Then add onions and tomatoes to it. Followed by salt, turmeric, chili, coriander and sambar powder. Fry them real good for a while and add ringed stem now. Throw the stored water.

Further add cooked thuvar dal/thoor dal too now. Allow them to boil well and come to ‘sambar consistency’. Cook over medium heat for long time. Garnish with fried curry leaves on the top. Enjoy with nice steam cooked rice.