Serving: 4 | Type: Tiffin Side dish/ Chutney
Ingredients:
| Thur Dhal | -¾ cup |
| Onion(chopped) | -½ cup |
| Tomato (chopped) | -1 |
| Green chili(slit) | -1 |
| Sambar Powder | -¼tsp |
| Turmeric | -¼tsp |
| Tamarind pulp | -1tsp |
| Salt | -to taste |
| Oil | -1tsp |
| Mustard | -1tsp |
| Urad dhal | -1tsp |
| Fenugreek seeds | -¼tsp |
| Red chili | -1 |
| Curry leaves | -few |
| Coriander leaves | -few |
Dry roast and grind:
| Chili | -4 to 6 |
| Coriander seeds | -1tbsp |
| Cumin | -1tsp |
| Fenugreek | -¼tsp |
| Asafotida | -¼tsp |
Method:
- Cook the dhal in the presser cooker like soft and mash it and keep it aside.
- Dry roast the above ingredients and grind like powder and keep it aside.
- Take a vessel heat with oil add seasonings fry without burning, then add onion and green chili.
- Sauté for a minute then tomato, little salt and turmeric sauté until it get mash.
- Now add tamarind, coriander leaves and sambar powder mix well. Then add 2 cups of water.
- Boil it for 4 to 6 minutes then add mashed dhal mix it well let it boil for 2 minutes.
- Then add remaining salt and ground powder boil it for a minute.
- Then turn off the stove.
- Serve with idly or dosa.
Note:
- Instead of Thur dhal you can use Masoor dhal or mung dhal.
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