Ingredients
- 1 tbsp Tamarind pulp
- ¼ tsp Turmeric powder
- ¼ tsp Asafoetida (hing)
- 2 chilies Green - slit
- 8 - 10 Curry leaves
- to taste Salt
For tempering:
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 - 3 chilies Dry red
Instructions
- Pressure cook toor dal with a pinch of turmeric until very soft.
- Heat 2tsp oil in a medium saucepan, add mustard seeds,cumin seeds and red chilies; once the seeds start to splutter add the chopped methi leaves and cook covered until they are tender, about 3-4 minutes.
- Add tamarind paste, asafoetida (hing), turmeric and salt. Simmer for 5-7 minutes for the flavors to mingle.
- Next add the cooked dal, green chilies, curry leaves and cook for another 3-4 minutes.
Notes
- Serve hot with steamed rice or rotis. I served with rice and kakarakaya podi kura.
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