- 2-3 cups of raw jackfruit, cut into pieces about 1 square inch
- 1/2 cup chickpeas (brown or white) soaked overnight
- 1/2 cup coconut
- 2 tbsp whole dhania (coriander) seeds
- dry red chillies to taste
- salt to taste
- tamarind paste to taste
- 1.5 cups toor daal
Roast dhania and red chillies. Add coconut and grind this mixture well. Keep aside.
Pressure cook the toor daal in water and also the chickpeas. Mix them and add more water to make the consistency of sambhar. Add jackfruit and cook a bit more. Now add the dhania, red chili, coconut mixture, salt and a bit of tamarind. Cook for a few minutes. Garnish with coriander and serve.