Ingredients:

• Horse gram:100gms, cooked with 1 litre of water (in a cooker) mashed and keep asde
• jeera:1tsp
• black pepper: 6 to 8
• Dhania seeds: 2 tsp
• Methi seeds: a pinch
• a pinch of Hing
• Haldi a pinch
• onion: 1 small, chopped fine
• tomato:1 medium size, chopped
• Tamarind paste: 2 tsp
• peeled Garlic cloves: 6, crushed
• salt
• oil:1 tbsp
• ghee:1/2 tbsp
• mustard seeds,1/4 tsp
• red chillies: 6+1
• Curry leaves 10 chopped
• coriander leaves:1 tbsp
• jaggery:1 tsp (optional)

Method:

1. Dry fry, jeera, dhania seeds, pepper, 6 red chillies and methi seeds one by one, till you get the nice aroma.
2. Prepare fine powder with the above ingredients along with garlic.
3. Pressure cook horsegram in a cooker for 6 to 7 whistles, remove lid after steam escapes, mash the gram till soft and keep it asde
4. Dry fry jeera, dhania seeds, methi seeds and 6 red chllies, till you get the nice aroma. Cool and prepare into a fine powder
5. Mix this powder in 1 litre of water along with mashed dal, tamarind paste, haldi, chopped coriander and salt
6. Heat oil and ghee, add mustard seeds, red chilli, hing and curry leaves
7. Fry till seeds splutter, add onions and fry till they become soft.
8. Now add tomato pieces, fry till mushy, now pour the dal water mix, over tempering, let it simmer for 3 to 4minutes
9. Remove and serve with hot plain rice

Recipe courtesy of Uma Devi Ramachandra