| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1/2 cup Cooked, mashed toor dhal also known as red gram dhal
- 1 chunk tamarind, soaked in warm water Roughly the size of a small lime/key lime
- 1/2 number medium onion, slivered
- 2 numbers Medium tomatoes vine ripe or campari work best; can also use cherry or grape, increase the number to about 6
- 1 sprig Curry leaves optional
- 1 or 2 numbers Green chilies cut in half, slit in the middle
- 1 tbsp sambar powder I use "vathakuzhambu podi" from Grand Sweets in Chennai; Can use any good brand sambar powder sold in Indian grocery stores
- 2 tsp Salt
Seasoning Ingredients
- 1.5 tsp Cooking oil
- 1 tsp Mustard seeds
- 1/2 tsp fenugreek seeds/methi
- 1 number Dry red chili
- 1/2 tsp Hing/asafoetida
- 1/2 tsp Turmeric powder
Ingredients
Seasoning Ingredients
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Instructions
Prep
- Chop onions into slivers Chop tomatoes into quarters Chop green chilies into halves, then slit in the middle Soak tamarind in warm water for about 15 minutes, and extract the juice
Main
- Heat oil in a saute pan/vaanali/karahi
- Add the seasoning ingredients, starting with the mustard seeds, when the oil is hot
- Add the onions and 1/2 tsp of the salt; and saute till slightly soft and translucent
- Add the tomatoes, and the green chilies, and the sambar powder
- Cook until the tomatoes are cooked and pulpy
- Add the tamarind extract, and the rest of the salt
- Boil on medium heat until the tamarind extract loses the raw smell, about 8 minutes, and add the cooked, mashed dhal
- Cook for about 3 minutes, until the dhal is thoroughly blended in, and the sambar starts to froth
- Turn the heat off, and garnish with cilantro if you would like. Serve with hot idlis or dosa!
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