Serving: 4 |Type: Veg-Gravy
Ingredients:
| Thoor Dhal | -½ cup(cooked) |
| Dosakkai | -1(diced) |
| Onion | -¼ cup(diced) |
| Tomato | -1(diced) |
| Green Chili | -5 |
| Chili Powder | -1tsp |
| Tamarind Paste | -1tsp(optional) |
| Turmeric | -¼tsp |
| Salt | -to taste |
| Coriander leaves | -few |
Seasoning:
| Oil | -2tsp |
| Mustard | -1tsp |
| Cumin | -½tsp |
| Asafetida | -pinch |
| Red Chili | -1 |
| Curry Leaves | -few |
| Garlic(crushed) | -1(optional) |
Method:
- Cook the thoor dhal in the presser cooker and keep it aside.
- Take the dosakkai Peel the skin, take out the centre seeds and cut into small diced and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Now add onion, green chili, little salt and turmeric sauté for 1 or 2 minute for medium flame.
- Then add tomato sauté well until it get mash.
- Now add dosakkai sauté for 3 to 4 minutes then add chili powder mix it well .
- Add tamarind paste and 2cups of water cook it for 5 minutes then add cooked dhal.
- Boil it for 2 to 3 minutes then check the salt and add coriander leaves.
- Serve hot with white rice.
Note:
- If you don’t have tamarind pulp, soak marble size tamarind with ½ cup of water and squeeze out the pulp.
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