Ingredients
50 gms split red gram
5 gms red chillies
1 tsp coriander
A pinch turmeric
30 gms coconut
A pinch fenugreek
A large pinch cumin
20 gms tamarind
30 gms drumsticks
30 gms small onions
30 gms brinjal
30 gms ladies fingers
30 gms tomatoes, optional
Salt to taste
1 tsp split bengal gram
1 tsp split black gram
10 ml coconut oil
A large pinch asafoetida
A sprig of curry leaves
A pinch of mustard seeds
30 gms onions (small) for tempering
A sprig of coriander leaves
1 litre water to cook the lentils
120 ml water to make the tamarind pulp
Method
1. Roast coriander seeds, fenugreek, cumin, red chillies, bengal gram and black gram.
2. Grate coconut. Roast and grind to a fine paste with the roasted masala.
3. Clean and wash red gram. Boil till soft. Add cut and prepared vegetables and spices; simmer. When vegetables are cooked add tamarind pulp. Bring to boil and remove.
4. Temper with mustard seeds, chopped onions, curry, leaves and asafoetida. Sprinkle chopped coriander leaves.
Image courtesy: Shutterstock
