Sunday, May 17, 2009



  • 1 cup Toor dal
  • Tamarind Lemon size
  • 1 string curry leaves
  • ½ tsp Jaggery
  • ¼ tsp Turmeric powder
  • 2 Green chilies
  • 1 tsp Red chili powder (more or less as per taste)
  • 2 tsp Smabar Powder (used MTR’s sambar powder)
  • 1 tsp Cumin seeds
  • ½ tsp Mustard seeds
  • 1-2 dry Red chilies
  • A pinch of Asafeotida / Hing
  • ½ tsp Urad dal (black gram)
  • 1 Tbsp Oil
  • Coriander (chopped)
  • Salt to taste
  • Vegetables- 2 cups (used sambar onions (very small onion/ shallots), Drumsticks, Radish or muli , cluster beans(optional), white pumpkin cubes)


Pressure cook toor dal. Soak tamarind in 1 cup of water for 15-20 minutes and squeeze out all the juice. Cook all vegetables in boiling water till they tender (but not mushy) Drain and keep some water .Heat the pan with oil, add hing, cumin seeds, mustard seeds, urad dal, curry leaves and dry red chilies and allow them to splutter and roast for minute or so. Add red chili powder, turmeric powder, sambar powder and mix it well. Add tamarind juice, jaggery and cook for few minutes. Add cooked toor dal and vegetables, salt and some water if required. Cook till everything is mixed well or for 3-5 minutes.

Garnish coriander leaves.

Serve hot with Pongal/ Rice

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