RECIPES OF INDIA

Ingredients

1/2 cup

Lime size ball

2 –3

2 medium

1/2 tsp

2 tbsp (leveled)

1 small bunch

1-1 1/2 tbsp

1 tsp

2

1/2 tsp

1 1/2 cup

Tur dhal (or 2 cups musoor dhal)
Tamarind (soaked in 1 cup hot water for 15 minutes)
Green chillies (slit lengthways)
Tomatoes (each cut into 4-6 pieces)
Turmeric powder
Sambar powder
Coriander leaves (chopped) (to garnish)
Oil
Mustard seeds
Red chillis (halved)
Fenugreek seeds

Vegetables (chopped) (e.g. radish, sambar onions, lady's fingers, eggplant (aubergine), potato, drumstick, sloppy potato etc.)

Salt (adjust to taste)

Curry leaves

Pinch of asafoetida powder

1. Wash dhal well & cook in pressure cooker with 2 cups water
2. Once the steam starts escaping from the vent put the stopper on to the vent, lower the flame and leave to cook for 12-15 minutes
3. Once the dhal is cooked leave the cooker to cool down before opening  and keep aside without draining
4. Squeeze the tamarind to get a nice pulp, strain and keep aside
5. Heat oil in a pan and add the mustard seeds, asafoetida powder, fenugreek seeds, red chillis, and a few curry leaves
6. When the mustard seeds splutter, add the slit green chillies and chopped vegetables
7. Fry for a couple of minutes on low flame till vegetables are half cooked
8. Add tamarind juice, tomaotes, salt and 1 cup of  water, cover and cook tender
9. Add the cooked dal and water, leave it to cook for a further 5 minutes
10. Add to the sambar powder, mix well and cook for 2-3 minutes more till sambar is thick enough
11. Garnish with the chopped coriander leaves

Serve hot with rice