Other ingredients :
8 pieces cocum
1 tomato, chopped
50 grams jaggery
juice of 1/2 lemon
1 piece ginger, diced
4 green chillies, slit
1/2 tsp chilli powder
1/2 tsp haldi

For the tempering :
1/2 tsp rai
1/2 tsp jeera
1/2 tsp (methi)
10 to 12 curry leaves
2 laung
1 stick dalchini
1 tejpatta
2 small round red chillies (boriya)
pinch of hing
2 tbsp ghee
1 tbsp oil
salt to taste

For the garnish :
1 bunch chopped dhaniya

Method:
Wash and pressure cook the dal in 4 cups of water. In another vessel, pressure cook the yam, peanuts and kharekh. When the dal is cooked, cool slightly and blend till it is smooth.

Prepare the tempering by heating the oil and adding rai, jeera, methi seeds curry leaves, laung, dalchini, tejpatta, red chillies and hing.

Add 3 cups of water, cocum, tomato, jaggery, lemon juice,salt green chilli, chilli powder and turmeric powder to the and dal & simmer for 10 minutes. Garnish with dhaniya. Serve hot with phulka rotlis.

Please Note:
The longer this dal is simmered, the better it tastes.