Ingrdients :
1 ball of tamarind (size of lemon)
2 cups hot water
3 Tbsp. oil
2 tsp. mustard seeds
1 tsp. cumin
1 tsp. fenugreek
1/2 tsp. asafoetida(optional)
2 dry red chillies
4 green chilies slit
5 curry leaves (optional)
1 cup toor dhal
4 cups water
1/8 tsp. turmeric
2 cups vegetables cut into 1 cm cubes (eggplant, turnip, potatoes, okra)
2 Tbsp. sambar powder
1 tsp. salt
Method :
- Soak tamarind in 2 cups of hot water for 15 minutes.
- Mix and sieve, pushing out as much of the tamarind juice as possible. Set aside.
- Cook toor dhal in 4 cups of water and turmeric (quick with a pressure cooker). Set aside.
- Heat oil, add mustard seeds,cumin, fenugreek, asafoetida, split red chillies.
- When mustard seeds pop, add curry leaves and green chillies.
- Stir a few times. Add cut vegetables, and saute for a few minutes.
- Add tamarind juice, salt, samba powder, bring to a boil cover and simmer until vegetables are cooked.
- Add to cooked toor dhal, mix thoroughly and serve hot.