Preparation info

  • Serves


    • Difficulty


Appears in

The Food of India: A Journey for Food Lovers

The Food of India

By Priya Wickramasinghe

Published 2005

  • About

In some parts of India it is common to combine a sweet and sour taste, particularly in lentil curries such as this one. Plan in advance when you want to make this dish as the dal has to be Soaked before you cook it.


  • 500 g (1 lb 2 oz) toor dal (yellow lentils)
  • 5 × 5


Soak the lentils in cold water for 2 hours. Rinse the kokum, remove any stones and put the kokum in a bowl with cold water for a few minutes to soften. Drain the lentils and put them in a heavy-based saucepan with 1 litre (4