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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.
Make a masala.
Roast methi, jeera, coriander seeds, chillies.
When this gives out an aroma add coconut and curry leaves and fry for a minute.
Make a masala, then add tamarind and haldi.
Add the cooked dhal and vegetables.
Put salt and jaggery boil and season with oil, mustard seeds and curry leaves.
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