Ingredients:
- Mustard seeds - 1 tsp
- Small onion - 10
- Tomato - 1
- Tamarind extract - 1 cup
- Sambar powder - 2 tbsp
- Curry leaves
- Coriander leaves
- Radish - 1 (big size)
- Toor dhal - 1 cup
- Turmeric powder - 1/4 tsp
- Asafoetida - a pinch
- Salt
- Oil
Preparation:
Pressure cook the toor dhal with asafoetida and turmeric with 2 cups of water for 2 whistles. After the pressure gets released, add chopped radish and cook for a whistle.
Heat oil in an earthern pot and crackle the mustard seeds. Then, add curry leaves, small onion and saute for few minutes. To that, add the chopped tomato, salt and cook till it gets mashed.
To that, add tamarind extract, sambar powder and bring it to boil.
Then pour the cooked dhal and radish mixture and allow it to boil for 10 minutes. Finally, sprinkle minced coriander leaves on the top.
Serve hot with potato fry and appalam.
