Ingredients:

• 1 tbsp – Channa dal (yellow split chickpea)
• 1 tsp – Methi seeds (fenugreek seeds)
• 1 tsp – Dhania seeds (coriander seeds)
• 1/4 tsp – Jeera
• 4 – Red Chillies
• Tamarind size – gooseberry
• 3/4 cup – Tur dal (red gram lentils)
• 1 – large onion, cut into small pieces
• 1 cup – assorted vegetables like carrots, peas and beans, cut into small pieces
• 1.5 tsp – sambar powder (or according to taste)
• 1 tsp – Mustard Seeds
• 1 stalk – Curry leaves (optional)
• Salt – to taste
• 2 tsp – oil
• Cilantro – for garnish

Method:

1. Dry roast the ingredients separately until each of them are golden brown. Keep aside to cool.
2. Once the roasted ingredients are cooled, grind into a fine powder.
3. Soak the tamarind in water for a minimum of about 20 mins.
4. Cook the tur dal in a pressure cooker until soft.
5. Extract/press out all the juice/pulp out of the tamarind and throw away the fibre and seeds and keep the juice/pulp aside.
6. Heat oil, add the mustard seeds, when the mustard seeds splutter, add the curry leaves.
7. Add the onion and saute until transparent. Add the rest of the vegetables, salt, sambhar powder and saute for a minute.
8. Add the tamarind juice and boil until the vegetables are fully cooked.
9. Mash the cooked tur dal and add to the boiled tamarind juice.
10. Add the ground powder made of the roasted ingredients. Break out any lumps if formed.
11. Adjust water to achieve required consistency. Let it all boil for a minute or two.
12. Garnish with cilantro.
13. Serve hot with rice and dry curry of your choice or with dosa/idli/vada.

Recipe courtesy of Usha