Tamarind leaves are rich in antioxidants and anti-inflammatory compounds, offering potential health benefits such as improved digestion, wound healing, and immune system support. Traditionally used for their medicinal properties, they also aid in managing blood sugar levels and promoting oral health.

In Andra Pradesh and in other parts of South India, tender tamarind leaves are used to prepare dal. Try this at home to expand your use of locally available ingredients that have great taste and health benefits.

Ingredients:
Tur dal

Tender tamarind leaves

Garlic

Seasoning- Urad dal, mustard, cumin, red chili, green chili, hing, curry leaves.

Soak a small cup of tur dal (red gram dal) for 20 mins. Take a handful of tender tamarind leaves and rotate/ rub between both palms to enhance flavor and remove small stalks. Cook dal in a pressure cooker for 2 to 3 whistles.

Take a big kadhai, add oil, long-slit garlic, urad dal, mustard seeds, cumin seeds, green chili, curry leaves, and hing.

Add tamarind leaves, sautee for one to two minutes, ad turmeric. Add dal and salt to taste.