Ingredients:

• 1/2 cup – Toor Dal
• 1/4 cup – gram dal
• 50 g – tamarind, de-seeded
• 1/4 cup – grated fresh Coconut
• 4 – Green chillies
• 1 tsp – Jeera
• 1/2 tsp – Methi
• 2 tsp – ready-made sambar powder
• 1/4 tsp – Turmeric powder
• 3 pinch – Asafoetida
• 1 tsp – chilli powder
• 1/2 tsp – cumin powder
• 4 – Garlic Cloves
• 1 – onion, small (chopped)
• curry leaves, a few
• coriander leaves, a few
• 200 g – assorted vegetables
• 2 – ripe Tomatoes
• 1/4 tsp – Mustard Seeds
• 2 tsp – oil
• salt to taste

Method:

1. Mix both the dals and pressure cook till tender or half done.
2. Wash and cut assorted vegetables into big pieces.
3. Add the cut vegetables to the half-done dal along with half the salt and boil till tender.
4. Add coconut, chilli powder, cumin powder, turmeric powder, ready-made sambar masala powder, jeera, tamarind and garlic in a food processor and grind to a fine paste.
5. Add the paste to the boiling vegetables along with hing powder, slit green chillies and cubed tomatoes.
6. Heat oil, add mustard seeds, methi, onion and curry leaves till they sputter and pour it on top.
7. Stir well and add salt to taste.
8. Garnish with coriander leaves.
9. Serve hot with steamed rice, idlis, dosas, chapattis, appams, vadas or bread.

Recipe courtesy of Sify Bawarchi