Serving:2 |Type: Chettnad side dish
Ingredients:
| Thoor Dhal | -¼ cup |
| Thakkali(chopped) | -2 |
| Onion(chopped) | -1(medium) |
| Green Chili(slit) | -4 |
| Chili Powder | -½tsp |
| Turmeric | -¼tsp |
| Tamarind | -half marble size |
| Salt | -to taste |
| Coriander Leaves | -little |
Seasoning:
| Oil | -2tbsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Cumin,fenugreek | -¼tsp |
| Asafotida | -¼tsp |
| Red Chili | -2 |
| Curry Leaves | -few |
Method:
- Take the pressure cooker, boil the dhal 3/4 of the way with water.
- Let about 2 whistle come and keep it in simmer for 5 minutes then turn off the stove.
- Take the tamarind soak with water squeeze out the pulp and keep it aside.
- Take a pan heat with oil add seasoning fry without burning.
- Add onion , green chili, salt and turmeric sauté well then add tomato sauté well until tomato get mash.
- Now add chili powder, tamarind paste and water cook it for 5 to 10 minutes then add cooked dhal.
- Pachadi should be semi solid, it should not be like sambar.
- Garnish with coriander leaves.
- Serve with rice or chappati.
Note:
- If the tomato is too sour, then tamarind paste is not needed.
- Make sure dhal has cooked only ¾, not mashed.
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