Ingredients:

• Big size Lemon – 1
• Tamarind pulp – 1 tsp
• Sambar powder – 1/2 tsp
• 1/2 cup – Toor Dal
• 1/2 cup – white Channa
• To roast and grind into paste:
• Coriander – 1.5 tsp
• Channa dal – 1 tsp
• Urad Dal – 1 tsp
• Red Chillies – 6
• 1/2 cup – fresh coconut, grated
• For tempering:
• Oil
• 1 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• Curry leaves

Method:

1. Soak toor dal and white channa overnight and cook it.
2. Grind all the ingredients for the paste.
3. Boil the lemon with tamarind water.
4. Mix these two with salt, sambar powder, boiled dals and the paste.
5. saute and keep aside.
6. Season with mustard, curry leaves and urad dal.
7. Serve.

Recipe courtesy of Rama