polibhaji.com

                                                                                

Ingredients

toor daal(split pigeon peas) - 1 cup
onion -1 chopped
tomato - 1 chopped
red pumpkin - one half cup, chopped
potato - 1 peeled and cut into cubes
drumstick - 1-2, cut into 4 pieces
brinjal/egg plant - one fourth cup, cubes
tamarind - 1 tablespoon, pulp
*sambhar masala - 1 tablespoon
salt to taste
water -5 cups or as desired
vegetable oil - 1-2 tablespoons
mustard seeds - 1 teaspoon
curry leaves - 5-6
turmeric - one half teaspoon
asafoetida (hing) - one half teaspoon
red chillies (whole) - 3-4
cilantro to garnish


Recipe

1. Wash and cook toor daal (split pigeon peas) in a pressure cooker or as per the method given in daal(yellow lentil soup).

2. In a sauce pan,  take 4 cups of water or enough to cover the vegetables and bring it to boil. Add onion, tomato, red pumpkin, potato, drumstick and egg plant/brinjal and cook until tender.
 
3. Add cooked toor daal (split pigeon peas) whisked with a wire whisk. Also add water-1 cup, sambhar masala, tamarind pulp or lemon juice and salt to taste. Bring it to boil.

4. Heat vegetable oil in a small saute pan and add mustard seeds. When the mustard seeds crackles, add turmeric, asafoetida, curry leaves and red chillies.  Add this tempering to cooked daal and vegetable curry. Garnish with cilantro and serve hot with dosa/idli.


*sambhar masala - made up from coriander seeds, fenugreek , too daal (split pigeon peas), chana daal (split chickpeas) , urad daal(split black gram), turmeric, asafoetida. Roasted with a little bit of oil and ground. Easily available at Indian stores.