Nutrition Info. (per serving)
- Mustard Seeds 1 teaspoon
- Turmeric Powder 2 teaspoons
- Red Chilli Powder 2 teaspoons
- Asafoetida/hing 0.5 teaspoons
- Sambar Powder 1.5 teaspoons
- Toor Dal 0.5 cups
- Tamarind 1 tablespoon
- Salt 1 teaspoon
- Refined Oil 2 teaspoons
- Jaggery 1 teaspoon
Fruits & Vegetables
- Onion 0.5 pieces
- Tomato 1 piece
- Brinjal/eggplant 2 small pieces
- Drumstick 1 piece
- Curry Leaves 6 g
- Pumpkin 1.5 cups
1Wash dal and rinse it. Pressure cook dal with turmeric powder, salt and water for 2-3 whistles.
2 Once cooked set aside. Soak tamarind for 20 min. After 20 min, mash the tamarind and strain to get the pulp. Cut all the vegetables into the dices and drumstick in 2 inch pieces.
3Heat oil in a pan, add mustard seeds and curry leaves & allow it crackle . Add hing and diced onion and saute well.
4Add drumstick, diced brinjal, diced pumpkin & saute for 5 minutes.
5Add all powdered spices to the saute vegetables and saute for 2-3 minutes.
6Now add boiled dal along with diced tomato. Mix well and simmer. Cook for 2-3 minutes.
7Add tamarind pulp & jaggery together and cook for 15 minutes.
8Check the seasoning & serve hot .