Ingredients:
Keerai (Any green) - chopped finely one cup
Toor dhal - 1/2 cup
Tamarind - small lemon size
Sambar powder - 1 tbsp
Turmeric powder - ¼ teaspoon
Salt – to taste
For seasoning:
Oil - 2 tbsp
Mustard – ½ tsp
Fenugreek seed – ¼ tsp
Asafoetida – a pinch
Curry leaves – few
Small onion – 6 Nos
Tomato – 1 (Chopped finely)
Thanks for visiting.
Keerai (Any green) - chopped finely one cup
Toor dhal - 1/2 cup
Tamarind - small lemon size
Sambar powder - 1 tbsp
Turmeric powder - ¼ teaspoon
Salt – to taste
For seasoning:
Oil - 2 tbsp
Mustard – ½ tsp
Fenugreek seed – ¼ tsp
Asafoetida – a pinch
Curry leaves – few
Small onion – 6 Nos
Tomato – 1 (Chopped finely)
Method:
- Wash toor dhal and add two cups of water along with a pinch of turmeric powder and pressure cook it along with chopped greens.
- Soak tamarind in water and squeeze out the juice adding required water to make one cups of tamarind water.
- In a kadai put the oil and when it is hot, add mustard. When it pops up, add fenugreek seeds and asafoetida and sauté it for a second and add onion and until it turns to golden colour. Now add chopped tomato to it and cook till it mashed well.
- Add cooked dhal & greens along with salt and stir well. When it starts boiling, add tamarind water along with sambar powder and stir well. Allow to boil for 3 to 5 minutes.
- It is ready to serve with Ragi balls, Chappati & rice.
Thanks for visiting.
Sounds healthy and delicious....
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