Method:
Soak Chana dal overnight for best results.
Heat Oil in a pan. Add chana dal, Udad dal, Mustard seeds, cumin seeds and fenugreek seeds. Stir fry for 1 min. Add onion, salt and turmeric powder. Stir fry well after adding chili and ginger garlic paste. Add tomatoes and fry for a few minutes till the tomatoes go soft.
Add cumin powder, coriander powder, asafetida and mix well. Add the pieces of raw papaya and add 2 cups of water. Bring to boil and add fenugreek leaves. Cover with a lid and cook for 20-30 mins or till done on low to medium flame. Since Raw papaya is eaten from a very infant stage the cooking time varies. The smallest of the raw papaya will take anywhere between 30-45 mins to cook well. Larger papayas will cook faster. An average raw papaya should be medium sized, should have small seeds when cut and should cook in about 15-20 mins.
Remove lid and cook for a few mins more on high flame to get the dry sabzi ready. Garnish with fresh coriander leaves and serve hot.
Tip: 1) Grind coriander and cumin seeds to make powder to be used in cooking for best results.
2) Use fresh Ginger and Garlic to make a paste.
Uttpal K
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