Ingredients:
- Tamarind Leaves - 1 to 1 1/2 cups
- Tomatoes - 2 - Medium
- Onions - 2 - Medium
- Garlic - 3 pieces
- Turmeric Powder - 1/4 Tea spoon
- Green chillies - 6 to 7
- Thur Dhal - 1 cup
- Dhaniya Powder - 1/4 Tea spoon
- Salt - As required
- Red chillies - 2
- Oil - 2 to 3 Tea spoons
- Mustard - 1/4 Tea spoon
- Urud Dal - 1/4 Tea spoon
- Jeera Seeds - 1/4 Tea spoon
- Curry leaves - 1 stem
- Methi powder - 1 pinch
- Inguva - 1 pinch
- Take thur dal in a vessel and soak it for 20 minutes and drain the water.
- Later on take a pressure pan, add thur dhal and water till dhal gets covered by water.
- On top of thur dhal add chopped tomatoes, half onion, turmeric powder, dhaniya powder, garlic pieces, green chillies and pressure cook the whole content for 3 whistles.
- Once done, switch off the stove. Now add tamarind leaves and salt to the content existing in the pressure pan, close the lid and cook for 10 more minutes without placing the whistle on the lid.
- After 10 minutes, switch off the stove, slightly mash the whole content.
- Now heat oil in a pan, add mustard, urud dal, jeera seeds and wait till the mustard pops down.
- Later on add chopped onions ( 1 1/2 onion), curry leaves, dry chillies, methi powder, inguva and saute till the onion pieces become transparent.
- Finally add dhal+tamarind leaves (which has been already mashed) mixture to the fried content, along with required salt and water based on the consistency and allow to cook for 5 minutes with occasional stirring.
- Switch off the stove and serve with hot rice, dosa, idly... based on your choice.
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