1/2 cup toovar (arhar) dal
3 tbsp tamarind pulp
or 2 tsp tamarind extract
1 tbsp ghee
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp shambala seeds
1/2 tsp cumin seeds
1 red chili
1 tsp curry leaves
1 cup mixed vegetables - potatoes, okra, eggplants, sweet peppers
2 green chilies
2 tsp salt
1/2 tsp turmeric
3 tsp sambar powder
1 bundle coriander
Put dal in a pot, cover with 2 cups of water and cook on slow heat
for 50 minutes.
Soak tamarind pulp in 1 cup of warm water for at least 15 minutes.
Dice vegetables into cubes around 1 centimeter in size. Chop red and
When dal is almost ready, heat ghee in a skillet. Add mustard,
asafoetida, shambala, cumin, red chili, and curry leaves.
When mustard seeds begin to pop, add green chilies and vegetables.
Sauté for several minutes.
Put the content of the skillet into the pot with dal.
When cooking everyday meal, it is completely acceptable instead of
frying spices and saut´ing vegetables, put them directly into the
pot, omitting asafoetida.
Pour tamarind water into the pot, squeezing as much liquid as possible
from the pulp. If tamarind extract is used, dissolve it in the same
amount of water.
Add one cup of water, salt, turmeric, and sambar powder. Stir, cover with
lid, and cook on slow heat for about 40 minutes, till the vegetables
are cooked. Add water as it evaporates.
Before serving garnish with chopped coriander.