Preparation Method

• Cook the toor dhal along with turmeric powder.
• Dice the vegetables.
• Heat a pan and dry roast chana dhal and urad dhal till reddish brown and pound it.
• Heat a teaspoon of Idhayam sesame oil in the same pan.
• Temper asafoetida, coriander seed, cumin seed, mustard, fenugreek, pepper corn, red chilli, cinnamon and fry until it turns to golden brown.
• To this add dried grated coconut and fry for a minute.
• Add water and grind it to a fine paste.
• Heat a pressure cooker, pour 6 cups of water, add cooked toor dhal, rice close with a lid and  place the weight.
• Cook for whistle, simmer to a low flame and cook for four minutes.
• Remove from fire.
• Heat a pan with Idhayam sesame oil.
• Temper mustard, split red chillies, green chillies and curry leaves.
• Sauté onion.
• Flip the vegetables and fry for 10 minutes.
• When the vegetables are done, add the pound dhal and stir well.
• Open the lid and pour the vegetable mixture ad stir well.
• Add salt and tamarind extract.
• To this add sugar or powdered jaggery, ghee, curry leaves and cook until everything blends together.
• Remove from fire and serve hot with potato chips.