Ingredients
For cooking the dal
- Toor dal - 1/2 C
- Water - 2 1/2 C
- Salt - to taste
- Ghee - 1/2 t
- Turmeric - a pinch
- Tomato, diced - 1
- Brinjal, diced - 1
- Onion, thinly sliced - 1
- Vegetables : Ladysfinger, Ash gourd, Plantain, Carrots, Drumsticks
- Ginger, thinly sliced - A small piece
- Garlic cloves, thinly sliced - 1-2
- Green chillies - 3
- Turmeric powder - ¼ t
- Coriander powder - 2 t
- Chilly powder - 1 t
- Sambar Powder - 2 T
- Tamarind paste - ½ t
- Cumin seeds/jeera : ¼ t
- Coconut oil : ½ t
- Salt to taste
- Coconut oil - 1
- Mustard seeds - 1 t
- Fenugreek seeds - 3/4 t
- Dry red chillies - 2
- Asafoetida - 1/2 t
- Curry leaves
For garnishing
- Coriander leaves
Method
- Wash Toor dal thoroughly in water.
- Along with water, turmeric powder, ghee and salt, cook washed dal in a pressure cooker, in medium heat, until it is cooked and soft. For me it takes around 4-6 whistles.
- Heat oil in another deep vessel, and splutter cumin seeds.
- Sauté sliced onions until they become soft and then add the thinly sliced ginger, garlic and green chillies and cook for a minute.
- Add powdered spices like, turmeric powder, coriander powder, chilly powder and eastern sambar powder, one by one and sauté till the raw smell goes.
- At this stage add diced tomatoes and other vegetables like diced baby brinjal, carrots, ash gourd, cubed plantains and lady fingers and drumsticks and mix the veggies in spices thoroughly, by stirring gently.
- Add ½ - ¾ cup water or just enough to cook the veggies, tamarind paste and salt and cook till vegetables are soft.
- Now add the pressure cooked dal to this mix and blend everything together.
- Add water if the consistency is too thick.
- Adjust the salt and bring it to a boil and remove from the heat.
- In a small shallow pan, heat oil and splutter mustard seeds, fenugreek seeds, dry red chillies and asafetida and some curry leaves.
- Pour this over to the cooked dal and veggie mix.
- Garnish with some coriander leaves.
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