Toor Dal (kandipappu) - 1 cup
Tomatoes - 6 (finely chopped)Turmeric powder - 1/4 tsp
Chilly powder - 3/4 tsp
Coriander powder - 1/2 tsp
Green Chillies - 4 (slit lengthwise)
Tamarind pulp - 2 tbsps (thick pulp)
Oil - 2 tbsp
Salt to taste
For Popu:
Mustard seeds - 1 tsp
Cumin seeds-1/2 tsp
Curry leaves - 1 sprig
Dried red chilli-2
Garlic - 4 cloves (crushed)Asofoetida powder - 1 tsp
Coriander leaves - 1 small bunch finely chopped for garnish
Preperation Method:
Wash dal, add 3 cups of water, turmeric, 1 tsp of oil, and pressure cook till soft. Once cooked mash dal and set aside.
Heat 1 tbsp of oil in a sauce pan. Add mustard seed as they start spluttering add curry leaves, garlic, green chillies and asofoetida powder then add chopped tomatoes.
Cover and cook on medium till the tomatoes turn soft. Add chilly powder, salt, coriander powder and allow to cook for 2 mts.
Add mashed dal, tamarind pulp. Add water if the consistency of dal is thick. Cook for 4 mts on medium then turn off.Garnish with coriander and serve hot with rice, ghee accompanied with potato fry or papads.
Coriander leaves - 1 small bunch finely chopped for garnish
Wash dal, add 3 cups of water, turmeric, 1 tsp of oil, and pressure cook till soft. Once cooked mash dal and set aside.
Heat 1 tbsp of oil in a sauce pan. Add mustard seed as they start spluttering add curry leaves, garlic, green chillies and asofoetida powder then add chopped tomatoes.
Cover and cook on medium till the tomatoes turn soft. Add chilly powder, salt, coriander powder and allow to cook for 2 mts.
Add mashed dal, tamarind pulp. Add water if the consistency of dal is thick. Cook for 4 mts on medium then turn off.Garnish with coriander and serve hot with rice, ghee accompanied with potato fry or papads.
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