Tender colocasia stems with leaves—1 bunch
Cherry tomatoes—10 to 15
Red lentil—1 cup
Salt and turmeric—as required
Onion (small)—1 chopped
Garlic paste—1 tea spoon
Ginger paste—half tea spoon
Mustard oil—1 tea spoon
Wash and cut Colocasia. Put it in the pressure cooker, add one cup water and a little salt. Wait for 4 to 5 whistles and then turn off stove.
Wash the red lentils. Place a kadhai on the stove and pour one litre water into it. Add the washed red lentils, salt as required, bay leaf and turmeric into the water and let it boil. Now and then discard the froth forming at the top of the boiling lentils. Once the lentils get cooked, add the cherry tomatoes.
Check the pressure cooker and if it has cooled down, place another kadhai on the stove. Heat one tea spoon mustard oil and sizzle the panchphoron. Add the onion, garlic and ginger paste and fry till the raw smell goes away. Then add the boiled colocasia and stir well. Add this mixture to the kadhai where the red lentil is boiling. Stir nicely and allow the dal to thicken. Your dish is ready. Serve with hot rice or roti.