Categories: Sambar/Curry/Huli

Ingredients

• 2 cups vegetables – like green beans, cauliflower, carrots, eggplant, drumstick, potato, ivy gourd(tendli) etc
• 2/3rd cup toor dal
• 1/4 tea spn fenugreek seeds
• 1 tea spn urad dal
• 1 tea spn coriander seeds
• 2 tbl spn coconut
• A pinch asafoetida
• 4-5 curry leaves
• Oil
• 1/2 tea spn mustard seeds
• 1/2 cup tomato
• 1/2 cup onion
• 1/4 tea spn tamarind
• 1 tea spn jaggery
• 3-4 red chilies
• 3-4 strands coriander leaves
• A pinch turmeric
• Salt

Directions

1. Heat oil and fry fenugreek seeds, urad dal, coriander seeds, red chilies, coconut. Grind to a smooth paste.

2. Cook toor dal with turmeric and vegetables (keep dal in lower container and veggies on topmost one).

3. Heat oil and fry onion. When they are translucent, add mustard seeds, curry leaves, asafoetida. Fry for sometime and add tomato, one cup water, close and cook. When tomato is cooked, add cooked dal, tamarind and salt. Cook for 2-3 mins.

4. Add the ground paste, vegetables, jaggery and cook for about 7-8mins. Garnish with coriander leaves. Serve hot with rice.

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