• Sambar onion – 15 to 20 Nos
  • Tomato – 1 No (medium size)
  • Green Chilli - 2
  • Thuvar dhal – 1 cup
  • Tamarind – small lemon size
  • Sambar Powder – 1 tablespoon
  • Turmeric powder – ¼ teaspoon
  • Salt – 1 teaspoon or as per taste
  • For seasoning:
  • 2 tablespoon oil
  • Half teaspoon mustard
  • A pinch of asafotida powder
  • Few curry leaves
  • Fresh coriander leaves - few

Method:

Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.

Soak tamarind in water and squeeze out the juice. It should be of 2 cups.

Peel the onion and keep it whole. Cut tomato into medium size pieces Slit the green chillies lengthwise.

In a kadai put the oil (preferably gingelly oil) and when it is hot add mustard. When it pops up add asafotida and whole onions, green chillies, curry leaves and fry till the onion looks glossy. Add tomatos pieces and fry for just one minute. Then add tamarind juice along with sambar powder, turmeric and salt. Cook on medium flame till it boils well. Then add the cooked dhal mashed. Stir and cook till all blends well and thick. Remove it and garnish wish fresh coriander leaves.