Chinta Chiguru (Tender tamarind leaves) – 100 gm
Green Gram – 1 ½ cup
Bengal Gram – ½ cup
Green Chilies – 10
Dried Red Chilies – 2
Curry Leaves – 2 twigs
Salt – 1 ½ tsp
Turmeric – ¼ tsp
Mustard Seeds – ½ tsp
Cumin Seeds – 1 tsp
Oil – 2 tbsp
Sort & soak separately the two grams in just sufficient water for an hour.
Meanwhile slit the green chilies and break each red chili into two or three parts. Also sort the Chinta Chiguru.
Heat a cup of water and add soaked Bengal gram along with the left over water used for soaking. Keep adding water in small quantities as it evaporates.
Let the Bengal gram half cook and add the Green gram along with the left over water from soaking. Keep adding water in small quantities as it evaporates.
Also add ½ tbsp oil, green chilies & turmeric. Let the green gram half cook.
Add Chinta Chiguru and let it cook completely. Add salt & mix it well. Take it off the stove. If the Chinta Chiguru you have is not too sour, add a couple of raw mango slices. Alternatively you can add more Chinta Chiguru but that will result the dish to be more leafy. Choose based on your liking.
Now prepare tadka using the remaining oil, mustard, cumin, curry leaves & red chilies.
Add tadka to Chinta Chiguru Dal & mix it well. Serve it hot with Chapati, Jowar Roti or rice and ghee.