Preparation time ([days] hrs:min)     : 00:05
Cooking time ([days] hrs:min)           : 00:30
Number of servings                           : 4

Ingredients

No Ingredients Qty  Measure Weight(gms)
Arhar Dal (Kandi pappu, Split red gram)  - 1/4 Cup 48.00
Tomatoes( Chopped )  - 1/4 Cup 45.00
Tamarind Concentrate  - 1/8 Teaspoon 0.63
Chopped Onion - 0.06 Cup 10.00
Chopped Green Chilly - 1/2 Tablespoon 4.69
Coriander Leaves (Dhaniya)  -  Fistful  
Chilli Powder(Red Chilli Powder) - 0.38 Teaspoon 1.88
Turmeric (Haldi Powder) - 1/8 Teaspoon 0.50
Black Mustard Seeds(Mustard seeds,Aavalu) - 1/8   0.50
Cumin Seeds(Cumin,Jeera)  - 1/4 Teaspoon 0.53
Curry leaves - 2 1/2    
Hing Powder(Asafoetida, Inguva, Hing)  - 0.03 Teaspoon 0.07
Vegetable Oil - 1 Tablespoon 16.50
Salt   To taste  - 0.25

Method

Cook Arhar dal in a deep pot along with 3 cups of water until slightly soft.
Do not cook the dal until too soft as it seems to taste better if the dal is just done rather than over cooked into a mush.
Now, to the same pot, add chopped tomatoes, tamarind extract, red chili powder, turmeric and salt.
Cook for a further 10 minutes.
Remove from heat and keep aside.
Heat oil in a skillet and when oil is hot add mustard and cumin seeds.
Fry until mustard seeds start to pop and then add onion, green chili, coriander and curry leaves.
Fry until onions are light brown and then add asafoetida.
Remove from heat and add to the contents in the pot.
Mix well, cover and keep aside for 5 minutes.
Serve hot.

Tips :

Goes well with hot or cold white rice accompanied by maamidikaaya pacchadi(mango pickle) or gummadikaaya vadiyaalu)Pumpkin fritters)


Orginal source of the recipe - http://www.ammas.com