Ingredients : Channa daal(4 tsp), turmeric(1/2 tsp), tamarind paste/extract, salt(to taste), oil(1 tsp), mustard seeds(1/2 tsp), dry red pepper(3-4), urad dhal(3 tsp), cumin seeds(1 1/2 tsp), coconut(2 tsp), toor dal(1 tblspn), jaggery(1 tsp), vegetable(normally chow-chow or pumpkin is used).
Optional : Peanuts or Garbanzo beans..1/2 cup
In a non-stick pan, fry red
pepper, urad dhal, channa daal in a little oil.
When these are well fried, add the cumin
seeds and coconut. Fry a little more.
Grind this into a smooth paste.
If using raw peanuts or beans,
soak overnight.
Pressure cook with a little salt.
If using cooked canned beans,
drain the solution it is in.
Cut the vegetable into rectangular pieces(1
inch long and 1/4 inch wide preferrably).
Add 2 tsp of channa dal, turmeric powder,
enough water to immerse it and pressure cook.
Pressure cook toor dal in water.
On the stove, saute mustard in a non
stick pan.
Add to the tamarind extract, the cooked
vegetables(after draining excess water), and heat to a boil.
Add the ground paste, required amount
of salt and cooked toor dal.
Let this boil for a few minutes.
Finally add the cooked beans/peanuts and jaggery.
Simmer for a few minutes.
Garnish with curry leaves.
Mode of eating :
Generally, used as a side dish.
If used as the main course, it is to
be mixed with plain cooked rice.
Use of a non-stick vessel is advised for this
dish as it is likely to get burnt quickly(especially if left on the stove
for longer than necessary).