Ingredients:

• 1/4 cup- Toor Dal
• 1 small ball size Tamarind
• For paste:
• 1 tsp- Chana dal
• 1/4 tsp- Turmeric
• 1 pinch Hing
• 2 or 3 red chilli(as per taste)
• 1/4 tsp- fengreek seeds
• 1/4 cup -Coconut (dried, for fresh Coconut -use 1/2 cup)
• For Tempering:
• 1 tbsp- oil
• 1 tsp- Urad Dal (white dal)
• 1 tsp- mustard seed(rai)
• 1 big Onion
• Vegetables of choice (brinjals, raddish, Potatoes instead of onions)
• For garnish:
• 5 Kadi patta (optional) (dried leaves)

Method:

1. Boil toor dal and keep aside.
2. Put the tamarind in 2 cups water and keep aside.
3. Fry all the ingredients for paste, fry the coconut last on slow flame for 2 minutes.
4. Grind the fried mix with little water.
5. Heat oil in a pan, add the urad dal and mustard seeds.
6. When mustard splutters, add onions and fry till golden brown, add the tamarind water and boil till the onion softens( about 5 to 8 minutes).
7. Add the ground paste.
8. Boil for another 5 minutes and add the boiled dal.
9. Cook for 2 minutes.
10. Garnish with dried curry leaves. For flavour, you can add these leaves when you are frying the onions.
11. Serve hot with rice, dosa or idli.

Recipe courtesy of Sundari