Ingredients:

• 2 cups – vegetables of your choice (diced)
• 2 tbsp – Tamarind paste
• 3/4 cup – tur dal
• 2 big pinches – Asafoetida
• Salt
• 1.25 cups – Dalia (broken wheat/godhuma rava)
• Curry leaves – 2 strands
• 1 tsp – oil
• 1 tsp – Mustard Seeds
• 1 tbsp – chopped Coriander leaves
• 2 tsp – Ghee (optional)
• 3 tsp – sambar powder
• Urad Dal – 1 tsp
• Fenugreek seeds – 1 tsp
• 1 – Tomato
• 1 – Onion, chopped

Method:

1. Cook dalia in 2 cups of water in a pressure cooker for 2-3 whistles.
2. Cook dal in 1.5 cups of water in a pressure cooker for 3 whistles.
3. Steam vegetables and keep aside
4. Mix tamarind in 2 cups of water, add sambhar powder and boil for 10-15 minutes till raw smell of tamarind disappears.
5. Add cooked dal, steamed vegetables and 1-2 cups of water to adjust consistency.
6. Boil for 5 minutes till everything mixes well
7. Take off heat, add asafoetida and mix well
8. Heat 1 tsp of oil in a pan and add urad dal, followed by fenugreek seeds, chillies and tamarind.
9. Saute till seeds and dal turn golden-brown.
10. Let cool and grind with a chopped tomato
11. Heat oil in a pan and splutter mustard seeds.
12. Add curry leaves and onion.
13. Saute till onions turn transparent
14. Add the ground paste and saute till the mixture leaves the sides of the pan.
15. Add the cooked sambhar and cook for a couple of minutes.
16. Add cooked dalia and mix well.
17. Add some water if it is too thick
18. Take off heat and add ghee. Mix well, top with chopped coriander leaves and serve.
19. Recipe courtesy: Nandini Sivakumar
20. http://foodiliciousnan.wordpress.com/