పిండిమిరియం: Pindi Miriyam- Pigeon pea broth with black pepper & banana plantain

Ingredients
(Serving for 4)

1 cup Toor Dal/Kandipappu
1 Medium size Plantain/Arati kaya
Salt to taste
1/8 tsp turmeric/pasupu
Big marble size tamarind

For paste

1/2tsp Rice/biyyam
2tbsp Grated Coconut Powder
1Tsp Black Pepper
1 Tbsp Chana Dal
1 Tbsp Urad Dal
1/2 Tbsp Coriander Seeds
2 Red Chili(option)

Seasoning

1/2 Tsp Avalu/mustard seeds
1/4 Tsp jeera/ jeelakarra/ Cumin seeds
Pinch of heeng
Few curry leaves/karivepaku.

Preparation

. Peel banana plantain and cut into desired size pieces
. cook them adding turmeric and little bit of salt until soft
. Sqeeze tamarind and keep it aside.
. Pressure cook Toor Dal Keep it aside.
. Heat a pan and dry roast Rice, Black Pepper, Chana Dal, Urad Dal, Coriander Seeds & Red Chili's except Grated Coconut. Now grind them all into paste along with Grated Coconut and Salt.
. Add the paste ,tamarind puree to Toor Dal, plantain and cook them by adding 21/2 cups water in low heat for 10mins
. Heat a pan with oil and add the seasoning to it. Once the mustard seeds start spluttering, add the heeng and curry leaves to it and mix the seasoning with the Pindi Miriyam..

This item tastes best with rice.

Variations : Instead of banana plantain we can use potato or beans or chamagadda.