Preparation Method

• Cook the toor dhal.
• Chop the tomato, onion and green chillies.
• Soak the tamarind and extract.
• Dice the vegetables to big chunks.
• Heat a pan with a teaspoon of Idhayam sesame oil.
• Dry roast red chilli, one teaspoon of mustard, fenugreek seed and pound it.
• Heat another pan with a tablespoon of Idhayam sesame oil.
• Temper rest of the mustard, cumin seed, asafoetida, garlic, green chillies and curry leaves.
• Saute onion, green chillies, tomatoes and the diced vegetables.
• Pour required amount of water.
• Add turmeric powder, salt and close with a lid.
• When the vegetables are half cooked pour the tamarind extract.
• Add the pound spices and allow it to boil.
• When the vegetables are done add the toor dhal, jaggery and let to boil.
• Add the coriander leaves stir and serve.