Roasted Muga Dali (Split Yellow Peas) - 1 and 1/2 cups
Panasa Katha (Raw Jack fruit) - 1 cup (chopped into small pieces)
Chota Aloo (Baby Potato) - 8-10 nos. (cut into halves)
Kakharu (Pumpkin) - 1/2 cup (cut in medium chunks)
Baigana (Brinjal) - 1/2 cup (cut in medium chunks)
Kadali (Raw Banana) - 1/2 cup (cut in medium chunks)
Tomator - 1 no.
Ada (Ginger crushed) - 1 inch
Guda (Jaggery) - a small piece
Haldi (Turmeric powder) - 1/2 tsp
Salt to taste
Water - 2-3 cups (as you needed)
For Tadka :-
Desi Ghee - 2-3 tsp
Panch Phutan - 2 tsp
Bay leafs - 1 no.
Dry Red Chillies - 2 nos.
A Pinch of Hing
Chopped Coariander leaves (Dhania Patra)
Roasted Cumin-Cinnamon-Dry Red Chilly Powder (Jeera-dalchini-lanka gunda)- 2 tsp
Boil 2 cups water in a handi (Wide disc). Roast mung dal till light brown n soak in water for 15 mins. Wash them clearly and add to the handi, add haldi n salt to taste. When it start to boil, add all the veggies to the handi except tomator and let it boil about 15 mins. When the veggies are almost done add the tomator, jaggery and again boil for more 5 minutes. Don't over cook the vegetables.
Now for tadka, heat ghee in a little tadka pan. Add dry red chilly, Panch phutan, bay leafs n hing to the ghee. When it start to crackle pour to the Dalma and cover immediately. Garnish with chopped coriander leaves n roasted Cumin-cinnamon-chilly powder and Serve. Enjoy this "Panasa Katha Dalma" with rice or chapatis..