1/2 lime sized ball tamarind, 1 cup Heera Toor Dall Plain, 1/2 tsp turmeric powder, 2 tsp vegetable oil, green chillies to taste, salt to taste, 4 small dry red chillies, 8 curry leaves, 1 medium size onion, 1/2 tsp mustard seeds, 1/4 tsp asafoetida, 1/2 tsp fenugreek seeds, 1 large tomato, 2 tbsp sambhar powder, 1/4 cup chopped coriander leaves, 1 cup of a vegetable of your choice like green beans, drum stick, Binjal, etc.
1. Soak the dry tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
2. Choose a heavey cooking pot. Wash and clean the toor dall plain. Boil 2 cups of water and add the dall, turmeric powder and 1 teaspoon of oil. As the dall boils, skim off the foam and discard. Boil until the dall is soft and then mash in coarsly. If needed, add more water. If you use a pressure cooker it will take about 5-7 minutes.
3. In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the red chillies, green chillies, mustard seeds, fenugreek and curry leaves and saute for 2 minutes. Add the onion, add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dall with asafoetida, tomato, vegetable of choice, and sambhar powder. All this to boil for 5-10 minutes and remove from the heat. Garnish with chopped coriander.
Toor Dall Plain
Net Weight: 500g