Ingredients:

• 1 cup – Toor Dal
• 1 big – Onion
• 1 small – Tomato
• Tamarind – lime-sized
• 1 pinch – Hing
• 2 – Green chillies
• 2 tsps – Sambhar powder
• A pinch of Turmeric powder
• Salt to taste
• 1/2 cup – Sliced Radish
• For Seasoning:
• 3 tbsp – Vegetable oil
• 1/4 tsp -Mustard seeds
• 1/4 tsp – Urad Dal
• 6-7 – Fenugreek seeds
• Curry leaves
• To Grind:
• 6 tbsp – Grated Coconut
• 1/2 tsp – Cumin seeds

Method:

1. Pressure cook the tuvar dal with the radish until it becomes mushy (3 whistles). Keep it aside.
2. Extract the juice from the tamarind.
3. In a pan, heat the oil, add mustard seeds, fenugreek seeds, urad dhal. Let them crackle.
4. Add curry leaves.
5. Now add the onion, tomato, and green chillies. Fry until soft.
6. Add the tamarind extract, turmeric powder, asafoetida and sambhar powder.
7. Add salt to taste.
8. Let it boil for 3 mins.
9. Add mashed toor dhal and radish. Mix it well.
10. Then add the ground paste and boil it for 5-10 mins.
11. Garnish with coriander leaves and serve hot.

Recipe courtesy of Ananthi Subbiah