Ingredients:
- 1 cup toor dhal
- 1/2 tsp. urad dhal
- 1 small ball tamarind (size lime)
- 1/2 tsp. fenugreek
- 1/4 tsp. asafoetida
- 3 tomatoes
- 2 tsp. salt
- 1 carrot
- 2 tsp. sambar powder
- 1 onion (large)
- 2 Tbsp. coriander leaves chopped
- 3 Tbsp. oil
- 1/2 tsp. mustard
Method:
- In 4 cups water cook 1 cup toor dhal in a pressure cooker for 5 minutes and keep it in the cooker.
- Soak tamarind in 1 cup of water for 1 hour and make a juice of 2 cups.
- Wash and cut vegetables (tomato, carrot, onion) into medium sized pieces.
- In a fry pan, heat oil over medium heat and saute mustard seed urad dhal, fenugreek and asafoetida until they become golden brown.
- Add curry leaves also if you have them.
- Add the vegetables into it. Stir for 5 minutes.
- Then add salt, sambar powder, tamarind juice, and coriander leaves.
- Remove the fry pan from heat and add to the cooked toor dhal and cook for 3 minutes.