Ingredients |
|
| Pigeon peas (Toor Dal) | 1 cup |
| Vegetable (Green beans, carrot, drum stick etc) | 1 cup |
| Onion (payaz), sliced | ½ cup |
| Tomato (tamater), sliced | ½ cup |
| Tamarind (imli) pulp | 3 table spoon |
| Turmeric (haldi) Powder | ½ tea spoon |
| Vegetable oil | 2 table spoon |
| Salt (namak) | to taste |
| Dry red chilies (sabut lal mirch) | 2 piece |
| Mustard (sarso) seeds | ½ tea spoon |
| Asafetida (hing) | a pinch |
| Sambar powder | 2 table spoon |
Method
- 1. Choose a heavy cooking pot. Wash and clean the pigeon peas (dal).
- 2. Boil 2 cups of water and add the pigeon peas (dal), turmeric powder and salt.
- 3. As the dal boils, add onion, tomato and cook it for 10 minutes.
- 4. Now add vegetables and boil till it becomes soft.
- 5. Boil until the dal is soft and then mash it coarsely.
- 6. If needed, add more water as it is boiling but do not let it get too watery. Add sambar masala, tamarind and boil. Adjust salt and put the flame off.
- 7. Put 1 table spoon of oil in a pan and add mustard seeds, asafetida, curry leaves and red chilli. Fry for 2 minutes and put this into dal and serve it with Dosa or Idly.
- Recipe Type : Dal and Kadhi, Vegetarian
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