Ingredients:
Pigeon pea / toor dal – 1 cup
Tomato – 1
Shallot/sambar onion – 10 cut into 2
Hing – 1 t-spoon
Turmeric powder – ½ spoon
Oil – 50 ml
Curry leaves – few
Tamarind water – 4 tbl spoon
Coriander leaves – few
Salt – as per taste
To temper:
Fenugreek – 3 pinch
Mustard seeds – ½ spoon
Shallots – 4 cut into 2
Curry leaves – few
To grind:
Coconut pieces – 5
Sambar powder – 3 tbl spoon
Turmeric powder – ½ spoon
Roasted gram / pottukadalai - 15
Tomato - 1
Hing – ½ spoon
Preparation:
In a cooker add toor dal, 1 tomato, onion, hing and turmeric powder and water till things fully covered , close the lid. cook for 1 whistle and 5 mins in slow flame.
Open and mix it well.
Temper and pour it in dal mixer.
Grind coconut, hing, turmeric powder, red chilli and roasted gram first without water, then add 1 tomato grind all together as a thick paste.
Add the paste in sambar, add salt and tamarind water, add required water, let it boil stir often. Sprinkle coriander leaves on top . close the lid cook for 5 mins in slow flame.
Serve with pongal, idly, dosa.
