- Thuvar dhal – ½ cup
- Green gram dhal – ¼ cup
- Tamarind – Big Gooseberry size
- Sambar Powder – 2 teaspoons
- Turmeric Powder – ¼ teaspoon
- Sambar onion – 10 to 15 Nos
- Tomato – 1 No
- Green Chillies – 2 Nos
- Curry leaves – few
- Coriander leaves – for garnishing
- Oil – 1 tablespoon
- Mustard – ½ teaspoon
- Asafotida Powder – ¼ teaspoon
- Salt – 1 teaspoon or as per taste
Pressure cook both thuvar and green gram dhals together along with a pinch of turmeric powder till soft.
Soak tamarind in water and squeeze out the juice with half cup water.
Peel the skin from the sambar onion and cut it lengthwise into two or four, depending on its size.
Chop tomato. Slit the green chillies lengthwise.
In a kadai put the oil and when it is hot add mustard. When it splutters, add asafetida powder, cut onion, slit green chillies, curry leaves and fry till the onion is transparent. Then add tomato and fry for a while. Add sambar powder, turmeric powder and salt. Mix well. Add tamarind water and close with lid. Allow to boil for one or two minutes. Then add the cooked dhal and stir well. Allow to boil again. Remove from stove and garnish with coriander leaves.
Tips: You can also add one small potato and carrot cut into small pieces along with sambar onions.