Ingredients:

• Tur dhal – 1/2 cup
• Tamarind – Lime sized ball
• 1 cup – vegetables (Bitter gourd/White Pumpkin or Ash Gourd/Small onions/Brinjal)
• Oil
• For paste:
• Cashew nuts – 3
• Urad Dhal – 1 tsp
• Channa dhal – 1 tsp
• Dry chillies- 4 Coriander seeds – 1 tbsp
• Asafoetida – a pinch
• For seasoning:
• Mustard Seeds – 1/4 tsp
• Methi seeds – 2 tsp
• Curry leaves
• Salt to taste – about 1 tsp
• Turmeric powder – 1/4 tsp

Method:

1. Soak tamarind in 1 cup water and squeeze out all the juice, three times.
2. Roast tur dhal for a min and then wash well. Cook in 1 cup water and mash to a fine consistence.
3. Heat saucepan and fry the ingredients for the paste in 2 tsp oil.
4. Cool and then grind together with 1/4 cup water.
5. Cut vegetables into pieces.
6. Heat pan and add 1 tsp oil; fry mustard seed, methi and curry leaves.
7. Add vegetables and fry for a minute. Add tamarind juice, asafoetida, turmeric powder and salt. Boil on medium heat till veg is cooked.
8. Add ground paste and stir well. Cook for another 5 minutes.
9. Add finely mashed dhal, stir well. Cook on low flame for 5 minutes.
10. Cover and switch off flame. Taste for salt and adjust.

Recipe courtesy of Saroj Kering