✨Palidu✨

1. 1. Boil soaked Tuvar Dal in 2 litres of water with 1 tsp turmeric powder, black peppercorns, cloves, star anise, and salt to taste. Skim off and discard any foam that forms on top.
2. 2. Cook until the dal is about 70% done (neither too hard nor too soft).
3. 3. Strain the dal stock into a vessel containing chopped bottle gourd, drumstick pieces, and tomatoes. Set the strained dal aside for another recipe.
4. 4. In a separate pot, heat ghee or oil and add fenugreek seeds, cinnamon, cumin seeds, cloves, and star anise.
5. 5. Once aromatic, add sliced onion and salt, sautéing until soft.
6. 6. Add gram flour (besan) and roast over low heat until golden and fragrant.
7. 7. Stir in turmeric powder and red chilli powder. Pour in a splash of the reserved dal stock and continue roasting until glossy and aromatic.
8. 8. Add the remaining dal stock along with the vegetables and 1 litre of water (adjust for desired consistency).
9. 9. Add curry leaves and slit green chillies, bringing the mixture to a boil.
10. 10. Reduce heat and simmer on low for 20–25 minutes until oil rises to the surface.
11. 11. Add soaked kokum and simmer for another 15–20 minutes.
12. 12. Garnish with chopped spring onions and greens, stir well, and serve hot with Dal Pulao.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Palidu is a versetile dish. You can replace your choice of veggies or even if you like you can add some chicken or mutton pieces to enhance the flavour

• Slowly roasting the besan over low heat until glossy and fragrant prevents any raw flour taste in the finished curry. • Keep the consistency slightly thin in the beginning, as slow simmering will naturally thicken the soup to perfection. • Straining the dal water when the lentil is 70% cooked ensures a rich, clear stock that carries all the spice aromas.