Ingredients:

• 250 g – tur dal
• 1/2 tsp – Methi seeds
• 2 tsp – chopped, Coriander leaves
• 8 Red Chilli
• 1 tsp – Jeera
• 8 pepper Corn
• 1 small onion, chopped
• 2 tsp + 1 tbsp – oil (or less)
• 1 tsp – thick Tamarind paste
• 1/2 tsp – Mustard Seeds
• 10 Curry leaves
• Haldi a pinch
• Hing a pinch
• salt

Method:

1. Heat 1/2 tsp of oil, fry jeera, pepper, 6 red chilli and methi seeds till the seeds turn light brown and gives a nice aroma
2. Move to a plate.
3. Add 1.5 tsp of oil to the same kadai, add tur dal and fry till it just changes colour.
4. Put all the fried ingredients in a cooker, add haldi and 400 ml of water.
5. Cook up to 3 to 4 whistles, let it cool.
6. Remove the lid and mash the dal roughly, add salt, stir and keep aside.
7. Heat remaining oil, add hing, mustard seeds, roughly crushed garlic cloves, remaining red chilli (broken into pieces) and curry patta leaves.
8. Fry till the seeds splutter, add onion pieces, fry till they become soft, add tamarind paste, stir once and pour the mashed dal over it.
9. Stir well and keep it for a min, sprinkle coriander leaves and remove.
10. Serve with hot plain rice with a spoonful of desi ghee/chapatti/puri.

Recipe courtesy of Uma Devi Ramachandra