Ingredients:
Salt
Sambar powder
Asafoetida
Tamarind
Jeera
Black pepper
Curry leaves
Coriander
Take a lemon sized ball of tamaind and mix it with water and extract its juice.
Take 3 teaspoons of crystal salt, 1 teaspoon of sambar powder, a pinch of asafoetida and the juice of tamarind in a vessel and boil them all together for half an hour.
Boil toor dal with a pinch of turmeric and asafoetida until cooked well and keep it aside.
Take 2 teaspoons of Black pepper and 2 teaspoons of Jeera and grind it with a little water to make a loose paste. Mix this with the broth made previously. Let this mix boil for another 15 minutes.
Add 4 tumblers of water to the Dal boiled previously. Mix it well and mash the dal. Take mostly just the juice of the Dal, boiled previously, with only a little bit of the Dal itself, (not too thick) and mix it with the tamarind juice broth. Boil until froth appears on the surface.
Take a teaspoon of ghee in a kadai/wok and fry mustard and 2 red chillies in the ghee. Once the mustard starts bursting, pour this into the boiled broth. Add a little curry leaves and coriander for garnishing and taste.
Enjoy it with rice on a cold day.
Salt
Sambar powder
Asafoetida
Tamarind
Jeera
Black pepper
Curry leaves
Coriander
Take a lemon sized ball of tamaind and mix it with water and extract its juice.
Take 3 teaspoons of crystal salt, 1 teaspoon of sambar powder, a pinch of asafoetida and the juice of tamarind in a vessel and boil them all together for half an hour.
Boil toor dal with a pinch of turmeric and asafoetida until cooked well and keep it aside.
Take 2 teaspoons of Black pepper and 2 teaspoons of Jeera and grind it with a little water to make a loose paste. Mix this with the broth made previously. Let this mix boil for another 15 minutes.
Add 4 tumblers of water to the Dal boiled previously. Mix it well and mash the dal. Take mostly just the juice of the Dal, boiled previously, with only a little bit of the Dal itself, (not too thick) and mix it with the tamarind juice broth. Boil until froth appears on the surface.
Take a teaspoon of ghee in a kadai/wok and fry mustard and 2 red chillies in the ghee. Once the mustard starts bursting, pour this into the boiled broth. Add a little curry leaves and coriander for garnishing and taste.
Enjoy it with rice on a cold day.
