Serving:2 |Type: Chettnad side dish

Ingredients:

Seasoning:

Method:

1. Take the pressure cooker, boil the dhal 3/4 of the way with water.
2. Let about  2 whistle come and keep it in simmer for 5 minutes then turn off the stove.
3. Take the tamarind soak with water squeeze out the pulp and keep it aside.
4. Take a pan heat with oil add seasoning fry without burning.
5. Add onion , green chili, salt and turmeric sauté well then add tomato sauté well until tomato get mash.
6. Now add chili powder, tamarind paste and water cook it for 5 to 10 minutes then add cooked dhal.
7. Pachadi should be semi solid, it should not be like sambar.
8. Garnish with coriander leaves.
9. Serve with rice or chappati.

Note:

1. If the tomato is too sour, then tamarind paste is not needed.
2. Make sure dhal has cooked only ¾, not mashed.