1 – big lemon size poornam (toovar dal, jaggary paste)
1 & 1/2 tsp – thick tamarind paste
1/2 tsp – jeera
10 – methi seeds
1 tbsp – chopped onion
4 – cloves garlic
1/2 tsp – red chilli powder
8 – pepper corns
10 – curry leaves
1/2 tbsp – chopped coriander leaves
1/2 tbsp – oil
a few drops of ghee for tempering (optional)
1/4 tsp – mustard seeds
hing/asafoetida, a pinch (optional)
1 – red chilli
1.Mix drained dal water & oliga poornam.
2.Make 1/2 litre by adding required amount of water.
3.Add tamarind paste & salt and keep aside.
4.Heat 2 tsp of oil, add jeera, pepper corn methi seeds, cloves of garlic, chopped onion and curry leaves.
5.Fry till onion turns translucent & seeds become light brown.
6.Remove from fire and make a course paste in mixer.
7.Add this paste, red chilli powder and haldi to above dal water.
8.Heat remaining oil in kadai, add mustard seeds, hing & red chilli and fry for a sec.
9.Pour the prepared dal water into kadai .
10.Allow it to start boiling for a min.
11.Remove from fire, sprinkle chopped coriander leaves.
12.Serve with hot plain rice and papad.