|SHALLOTS| SMALL ONION||10-12 NO|
|TAMARIND EXTRACT(THIN)||1/2 CUP|
|YELLOW MOONG DAL||1/4 CUP|
|SAMBAR POWDER||1 TSP|
|TURMERIC POWDER||1/4 TSP|
|CORIANDER SEEDS||1/2 TSP|
|RED CHILLI||2 NO|
|CHANNA DAL||1/4 TSP|
|CUMIN SEEDS||1/4 TSP|
|GRATED COCONUT||1 TBLSP|
|MUSTARD SEEDS||1/4 TSP|
|CURRY LEAVES AND CORIANDER LEAVES||FEW|
- Peel the skin of the small onions and chop the tomatoes finely.
- Pressure cook the dal till 3 whistles by adding enough water and a pinch of turmeric powder to it.
- In a pan, add oil and temper with mustard seeds and a red chiili . when it splutters add the onions and saute in a low flame, without getting it burnt
- When it is done add the tomatoes.
- When the tomatoes become mushy add the tamarind extract(soak very little tamarind in hot water and extract juice adding a cup of water to this)
- Add sambar powder, turmeric powder and salt to this.
- Let this boil in a low flame.
- Take another pan and add few drops of oil and throw in the coriander seeds, channa dal, and red chilli.
- Saute till they gives a nice brown colour.
- When it cool,grind this into a very smooth paste along with coconut and cumin seeds.
- Add the cooked moong dal to the boling tamarind extract, along with the ground paste.
- Add enough water as per your desired consistency. I added a cup of water.
- Boil nicely and add chopped coriander leaves and curry leaves.
- Serve hot with vada,idli, dosa or ven pongal.
- Big onions can be replaced instead of shallots.
- Even toor dal can be used instead of moong dal.