• 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


  1. Cook the red gram dal in a pressure cooker and set aside
  2. Soak the tamarind in 1 cup of water and extract the juice
  3. Heat the oil and add all the ingredients for tempering
  4. When the mustard seeds splutter, add the green chillies and add the chopped vegetables and fry for 2 minutes
  5. Add the tamarind juice, 1 cup water, salt, turmeric and sambhar powder
  6. Cover the pan and simmer on low heat till the vegetables are tender
  7. Add the cooked dal and simmer for 5 minutes
  8. Garnish with chopped coriander leaves

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