Name: Banana Flower Usuli recipe by Krithika Chandrasekaran at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Banana Flower - 1 medium; Buttermilk - enough to soak the banana flower; Toor Dal (split pigeon peas) - 1 cup; Chana Dal (Bengal gram) - 1 tbsp; Dry red chilies - 2; Hing (Asafoetida) powder - 1/2 tsp; Salt to taste; Oil - 4 to 5 tbsps; Rai (Mustard seeds) - 1 tsp; Urad dal (split black gram) - 1 tsp

Ingredients Serving: 4

Banana Flower - 1 medium
Buttermilk - enough to soak the banana flower
Toor Dal (split pigeon peas) - 1 cup
Chana Dal (Bengal gram) - 1 tbsp
Dry red chilies - 2
Hing (Asafoetida) powder - 1/2 tsp
Salt to taste
Oil - 4 to 5 tbsps
Rai (Mustard seeds) - 1 tsp
Urad dal (split black gram) - 1 tsp

Instructions

Separate the florets from the main banana flower and remove the stem from the middle. Chop the florets and soak them overnight in buttermilk.
Wash the chopped florets in clean water and drain. Cook using a pinch haldi and little salt till soft.
Wash and soak the Toor dal and Chana dal for about 30 minutes. Drain and leave in a colander or sieve.
In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsps and grind to a coarse paste (fine semolina/rawa consistency)
Spread this mixture on a steamer/Idli plate, make little gaps in between to allow even cooking and steam cook for about 15-20 minutes.
Remove the cooked dal, spread it on to a wide plate and let cool. Once down to room temperature, lightly crumble using hands to prevent any lump formation.
Heat oil in a pan and add the urad dal, followed by rai. Once rai splutters, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. Again, make sure no lumps are visible.
Now add the cooked banana flowers and mix well. Check for salt, and let cook for about 4 to 5 minutes more. Remove and serve hot.

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