Ingredients:
- Tur dal - 1/3 cup
- Shallots 10 (small onion)
- Tamarind - small gooseberry size
- Tomatoes – 1 medium size
- Sambar powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Coriander leaves
- Salt as needed
For
seasoning:
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Curry leaves
- Oil - 2 1/2 tsp
Preparation:
- Wash the dal 3 times and pour it to the pressure cooker and add turmeric powder with 2 cups water for 3 whistles.
- While the dal cooks, Wash the onion and soak the tamarind.
- When the pressure drives off, open the cooker and smash the dal to smooth.
- Now heat the pan with oil, add onion and salt till colour changes now add tamarind extract boil till raw smell goes off.
- Then add sambar powder and salt. Cook for 5 to 8 minutes.
- Add smashed dal with water. Allow to boil. Check the salt and sourness, if required add more according to your taste.
- Add coriander leaves.
- In the meantime, heat another pan with oil.
- Add mustard, cumin, after they begin to crackle, add curry leaves, broken red chili. When the leaves turn crisp, finally add hing.
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