Cuisine: Andhra Pradesh state of India
Ingredients:
Toor dal (split pigeon pea) - 2 cups
Tomatoes (chopped) - 6 medium
Green chilies (slit) - 2
Water - 4 cups
Tamarind - small lemon sized
Salt - as required
Turmeric powder - 1/4 teaspoon
Chili powder - 1/2 teaspoon
Coconut oil - 2 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Dry red chilies - 2
Garlic cloves - 10
Curry leaf - 1 sprig
Asafoetida - a pinch
Method:
Soak tamarind in water for 15 minutes and extract the juice. Wash the toor dal and drain the water completely. Take a pressure cooker and add washed toor dal, chopped tomatoes, green chilies and water. Pressure cook for 3 whistles. Once the cooking is completed, open the lid and add tamarind extract, salt, turmeric powder and chili powder. Cook for a few minutes until the dal starts to boil. The consistency must be semi-solid. Heat oil in a small pan and add mustard seeds and cumin seeds. Once they start spluttering, add dry red chilies and garlic cloves. Saute for half a minute and add curry leaves. Add asafoetida and turn off the stove. Add this seasoning to the dal. Mix and serve hot along with rice.
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