Ingredients:

• 1 cup – red gram dal
• 1 – Onion
• 200 g – Carrot
• 1 – Tomato
• 1 lemon-sized ball of Tamarind
• 1 – Green chilli
• 1 pod – Garlic
• 1 tbsp – Red Chilli powder
• 2 tbsp – coriander powder
• 1 tbsp – sambar powder
• 1 tsp – Fenugreek powder
• 1 tsp – Turmeric powder
• hing/Asafoetida, a pinch
• Curry leaves, a small quantity
• Coriander leaves for garnishing
• for tempering:
• Oil for frying
• 1 tsp – Mustard Seeds
• 1 tsp – black gram dal
• 1 tsp – cumin
• 1/2 tsp – Fenugreek seeds
• 1 – Red Chilli

Method:

1. Wash, cook and mash dal.
2. Wash, peel off the skin from carrot and cut into small pieces (shape as desired).
3. Extract tamarind paste after removing dust particles.
4. Keep other ingredients ready.
5. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, fenugreek seeds, red chili, black gram dal, curry leaves.
6. Now add hing, and then onions with a little salt, followed by tomatoes.
7. Add red chilli powder, coriander powder, turmeric powder, sambar powder, hing, garlic, green chilli and then carrot.
8. Add required salt and tamarind extract.
9. Allow this mixture to boil until carrots are cooked.
10. Now add mashed dhal.
11. Finally add fenugreek powder and garnish with coriander leaves.
12. Serve hot with idly, dosa, chapatti or rice.
13. Recipe courtesy: http://tamilveg.blogspot.com/