Taro stolon—2 bunches (wash, remove the fibres and cut into small pieces)
Jack fruit seeds—1 cup (peeled, washed and scraped)
Red lentil and yellow moong—1 cup
Salt and turmeric—as required
Onion—1 small (chopped)
Garlic paste—1 tea spoon
Ginger paste—1 tea spoon
Mustard oil—1 table spoon
Fermented bamboo shoot—1 cup
Whole garlic cloves—6
First keep one litre water in the pressure cooker and put on stove to boil. Meantime wash the red lentil and yellow moong and clean the jack fruit seeds as directed above. Once the water in the cooker starts bubbling, add the bay leaf, salt, turmeric, red lentil, yellow moong, jack fruit seeds, taro stolon, chillies, fermented bamboo shoot, and whole garlic cloves and close it. Wait for two whistles and then turn off stove. Allow it to cool.
Now place a kadhai on the stove. Heat oil, add a pinch of asafoetida and fry the onion, and ginger garlic paste till the raw smell goes away. Pour the content from the pressure cooker into the kadhai. Allow it to boil for a while and if required add a little more hot water. When you are satisfied with the thickness of the dal, turn off stove. Serve with hot rice or roti.