
Ingredients–
- 1/2 cup red gram dal (toor dal)
- A lime sized tamarind ball
- 2 green chillies, slit lengthwise
- 1 cup mixed vegetables (radish, potato, okra, carrot, bottle gourd, aubergine, onion) cut into 1/2” pieces
- 1/2 tsp turmeric powder
- 3 tsp sambhar powder
- Salt to taste
- Finely chopped coriander leaves for garnishing
For Tempering–
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp asafoetida powder
- 1/2 tsp fenugreek seeds
- 1/2 tsp cumin seeds
- 1 dry red chilli, halved
- A few curry leaves
Method –
- Cook the red gram dal in a pressure cooker and set aside
- Soak the tamarind in 1 cup of water and extract the juice
- Heat the oil and add all the ingredients for tempering
- When the mustard seeds splutter, add the green chillies and add the chopped vegetables and fry for 2 minutes
- Add the tamarind juice, 1 cup water, salt, turmeric and sambhar powder
- Cover the pan and simmer on low heat till the vegetables are tender
- Add the cooked dal and simmer for 5 minutes
- Garnish with chopped coriander leaves