Showing posts from August 11, 2017



Toor dal one cup Tamarind one goose berry size Sesame oil or Peanut oil one tablespoon Mustard seeds  one spoon Bellary onion two nos medium size Curry leaves 10 nos Sambar powder three spoons Turmeric powder one spoon Salt to taste Asafoetida one pinch Cilantro leaves chopped one tablespoon

Soak tamarind in two glasses of water for half an hour and get the extract.

Wash the Toor dal several times with water and add two cups of water, one spoon of turmeric and few drops of castor oil.

Chop the Bellary onion longitudinally.

Pressure cook for three whistles.

Set aside to cool down.

Heat the pan with oil and add mustard seeds.

Once they start to crackle, add Bellary onion and curry leaves.

Saute for a while until the onions get transparent.

Add tomato.

Add asafoetida, sambar powder and saute for a second in low flame.

Now pour the tamarind extract and add salt.

Allow boiling for few minutes.

Transfer the cooked dal contents with water.

Allow boiling for another five minutes.

Now the onion s…