Banana stem dhal.
To make:
peel the outer layer on one medium size stem.
Then size to tiny winy pieces. String out the fibre with a stick. As much as you can.
Keep aside.

Simmer 1 cup of masoor dhal with
1 tsp ginger paste,
I tsp garlic paste,
1 large sliced tomato,
1 tsp turmeric powder,
2 sliced fresh red chillies and enough water.

When dhal is half cooked, add stem.
Season with salt.
Stir.
Simmer to soften stem.
Pour 1/2 cup of coconut milk.
Stir and remove from heat.

Temper 1/2 handful of sliced coriander leaves,
1 tsp mustard seeds,
1 tsp cumin seeds
and 1 tsp coriander seeds in 2 tbsp ghee/oil.
Tip and stir into stem-dhal mixture.
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