1 cup toor dhal 1/2 tsp. urad dhal 1 small ball tamarind (size) 1/2 tsp. fenugreek lime) 1/4 tsp. asafoetida 3 tomatoes 2 tsp. salt 1 carrot 2 tsp. sambar powder 1 onion (large) 2 Tbsp. coriander leaves chopped 3 Tbsp. oil 1/2 tsp. mustard
In 4 cups water cook 1 cup toor dhal in a pressure cooker for 5 minutes and keep it in the cooker. Soak tamarind in 1 cup of water for 1 hour and make a juice of 2 cups. Wash and cut vegetables (tomato, carrot, onion) into medium sized pieces. Ina a fry pan, heat oil over medium heat and saute mustard seed urad dhal, fenugreek and asafoetida until they become golden brown. Add curry leaves also if you have them. Add the vegetables into it. Stir for 5 minutes. Then add salt, sambar powder, tamarind juice, and coriander leaves. Remove the fry pan from heat and add to the cooked toor dhal and cook for 3 minutes. 7 servings.