Ingredients:
• ¼ cup- Toor Dal
• ¾ cup- Chana dal
• 1 tsp- Cumin seeds
• ½ tsp – pepper Corns
• ¾ tsp- baking powder
• ½ tsp- Asafoetida
• 1 tsp- chilli powder
• ¼ tsp – Turmeric powder
• chopped Coriander leaves few
• salt to taste
• For Gravy:
• Tamarind Lime size ball
• 2 tsp- sambar powder
• ¼ cup- cooked Toor Dal
• 1 tbsp- Rice flour
• salt to taste
• For Seasoning:
• 1 tbsp- Ghee or oil
• ½ tsp- mustard
• 1 tsp- Urad Dal
• 1 red chillies, broken
• Curry leaves few
Method:
- Wash and soak both the dals together in 4 cups of water for 1 hr.
- Drain and reserve the water.
- Add pepper corn and cumin to dal. Grind together coarsely.
- Add rest of the ingredients and mix well.
- Form into balls and steam for 15 minutes.
- For gravy:
- Soak tamarind in 1 cup of water in which dals were soaked. Squeeze well and extract the juice.
- Add remaining reserved water to tamarind water.
- Mix sambhar powder with ¼ of water and add. Add salt to taste and simmer for 5 mins.
- Add the steamed balls and simmer for 5-8 more mins.
- Add the cooked dal. Mix rice flour with little water to form a thin paste and add. Simmer for few minutes and remove from fire.
- Heat oil for seasoning in a small fry pan. Add mustard.
- When it splutters, add dal and chilli. When dal begins to brown add curry leaves.
- Add it to sambhar and mix well. Serve hot with steamed rice.
Recipe courtesy of Chandra Bhat