Ingredients
- toor dal1 cup
- oil
- asafoetida, kayam3/4 tbsp
- chili powder2 tbsp
- ground coriander2 tbsp
- coriander seeds1 tbsp
- coconut, flesh shredded1/2
- vegetables, mixed: small onions, tomato, drumstick2 cup
- turmeric powder1/2 tbsp
- tamarind paste1 tbsp
- mustard seeds1 tbsp
- coriander leaves and curry leaves, for garnishing, finely chopped
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Wash and cook the dal until soft. Mash it.
Heat the pan and add 1 tsp oil. Add asafoetida, chili powder, coriander powder, and coriander seeds. Fry them well.
Add coconut and fry until the mixture is dark red in colour (do not burn it). Remove from heat and let cool.
Wash the vegetables, and boil them in a pot of water with the turmeric powder.
When the vegetables are almost done, add tamarind paste and allow it to boil for some time.
Grind the coconut mixture, then mix in the mashed dal. Stir this combination into the pot of vegetables, and let it boil for some time.
Season with salt to taste, and mix in the mustard seed and curry leaves.
Serve hot, garnished with the coriander leaves.
