Plantain Stem Poriyal

1/4 C. green gram dal (plit mung beans, moong dal), picked over and rinsed
1 C. water
1 plantain stem, finely chopped
3 C. butter milk
2 green chilies, slit sideways
salt to taste
2 teaspoon sugar
1 cup water (extra)
3 T. grated fresh coconut or 4 T. flaked coconut
For Tempering:
2 tsp. oil
1 tsp. brown mustard seeds
1 tsp. cumin seeds
1 tsp. black gram dal (washed urad dal), picked over and rinsed
1 tsp. Bengal gram dal (yellow split peas, chana dal), picked over and rinsed
1 red chili, halved
1/2 tsp. asafoetida powder
a few curry leaves

make 4 1-cup servings

Soak the green gram dal in 1 cup water for 1 hour. Drain and set aside. Finely chop the plantain stem and soak in the buttermilk until ready to use, drain. Set aside.
TEMPERING:
Heat 2 tsp. oil in heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the slit greep chillies, soaked green gram dal, chopped plantains stem (drained of buttermilk), salt to taste, sugar, and 1 cup extra water. Cover the poriyal, and simmer over a low heat until the plantain is cooked and the water has been absorbed completely. Add the grated coconut. Mix thoroughly. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISTRM78.