Ingredients

• 1/4 pav toor dhal

• 6 Byadgi Chillies

• 1/4 teaspoon methi

• 1 teaspoon jeera

• 1 marble sized lump jaggery

• 1 tablespoon coriander seeds

• 3 tablespoons coconut gratings

• 2 marble sized lump tamarind

• 1/4 teaspoon turmeric powder

• curry leaves

• salt to taste

Method

Cook dhal, add vegetables ( like drum-stick ash gourd or any vegetable of choice) and cook again.

 Roast methi, jeera, coriander seeds, chillies, one after another. When this gives out an aroma add coconut and curry leaves and fry for a minute. Grind together and add tamarind and haldi.

Add this to the cooked vegetables.

Put salt and jaggery boil and season with oil, mustard seeds and curry leaves.