Ingredients
Kandipappu/ Toor Dal - 100 gms
Tomato - 4, large size, finely chopped
Small Onion - 10
Green chillies - 4, slit lengthwise
Red Chilli powder - 1 tsp, can increase/decrease as spicy needed
Turmeric powder - ¼ tsp
Tamarind paste - 2 tbsps
Salt to taste
To Temper
Mustard seeds – 1 tsp
Minnapappu/ Urad dal - 1 tsp
Garlic - 4 cloves, crushed
Jeera/cumin seeds - ½ tsp
Fenugreek seeds – 1 tsp
Dry Red chillies - 2, broken into two
Curry leaves - 2 sprigs
Oil - 1 tbsp
Asafoetida a pinch
To Garnish
Coriander leaves a handful chopped
Preparation Method
Wash the dal thoroughly.
Clean the tomatoes, onions & finely chop and keep it aside.
Slit the green chillies lengthwise.
Take a pressure cooker, add dal, tomatoes, onions, green chillies, turmeric powder, red chilli powder , tamarind paste, salt and 300 ml of water.
Cook for 4 whistles.
Cool & open. Mash the dal with pappuguthi/wood masher.
Add water, according to the desired consistency.
Heat 1 tbsp of oil in a pan. Add mustard seeds, once it crackles, add menthulu, jeera, dry red chillies, garlic, asafoetida & curry leaves.
Stir fry for about 4-5 seconds.
Pour this in the dal. Keep in the stove till it starts boiling.
Remove from the flame and Garnish with coriander leaves and cover keep it for some time before serving.
Serve with hot steamed rice with ghee on top & any vegetable vepudu/ papad/ odiyalu.
It tastes good with chapathi & roti also.
Variations
Half of the onions can be added while cooking dal and other half can be added during tempering.
Similarly garlic can also be added while frying for talimpu, which gives nice flavor to the dal or add during cooking the dal if you want to avoid the heavy garlic flavor.
Little oil can added in all the dals while cooking to get it cooked softly. Use Gingelly (nuvullu) oil to get a good flavor.
