Tamarind Leaf Dal

Pressure cook the toor dal with turmeric and 3 cups of water until completely soft.

Clean the tender tamarind leaves by removing the stalks and crushing them slightly with your hands.

Heat ghee or oil in a pan and add the mustard seeds and dried red chilies.

Once they crackle, add the hing and the slit green chilies.

Add the crushed tamarind leaves to the pan and sauté for just 2 minutes; they cook very fast.

Pour the cooked and mashed dal into the pan with the leaves.

Add salt and a little more water if the consistency is too thick.

Simmer the dal on low heat for 5-7 minutes until the flavors of the leaves infuse into the dal.

Ensure the dal has a lovely light green-yellow hue and a tangy aroma.

Serve hot with steamed rice and a spoonful of ghee.