Serves: 3-4
Ingredients:
Moong dal - 1/4 cup
Pearl onion - 5
Tomato - 2
Green chili - 3
Curry leaf - 3
Coriander leaf - 1 tbsp
Tamarind - 1 tsp
Turmeric powder - 1 pinch
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Asafoetida - 1 pinch
Oil - 1 tbsp
Salt - as required
Water - 1.5 cups

Optional Vegetables:
Radish
Beans
Carrot

Prep work:

  1. Peel and roughly chop pearl onions.
  2. Finely chop tomato and green chili.
  3. Roughly chop coriander leaf.
  4. Soak tamarind in 1/4 cup of warm water for about 10 mins. Mash well and discard the pulp.
  5. Wash moong dal till water runs clear.

Procedure:

  1. Heat oil in a pressure cooker and add mustard seeds.
  2. Once mustard seeds crackle, add urad dal and asafoetida and wait for dal to turn golden brown.
  3. Add onion, curry leaf, and green chili. Saute till onion becomes translucent. Add a little salt to speed up cooking. Should take 2-3 mins.
  4. Add tomato, turmeric powder, and little salt. Saute till tomato starts to become mushy. Should take 3-4 mins
  5. Add any vegetables being used and mix well.
  6. Add moong dal and 1 cup water and mix well.
  7. Taste and add salt as required.
  8. Place lid on pressure cooker and cook for 1 whistle on high. Then lower heat to low and simmer for 7 minutes.
  9. Remove from heat and let pressure settle on its own.
  10. Open lid and place cooked on medium heat.
  11. Mash the contents a little so they combine.
  12. Add tamarind extract and mix well.
  13. Taste and add salt as required.
  14. Remove from heat and garnish with coriander leaves.
  15. Serve hot with idly, dosa, etc.
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