Ingredients:
Tuvar Dal – 1/4 cup
Turmeric Powder – 3/4 tsp
Black-eyed Beans (Thatta Payir) – 1 cup, dried
Onions – 1/2 cup, finely chopped
Tomatoes – 1 1/2 cups, chopped
Sambar Powder – 2 tsp
Salt – 1 tsp
Garlic Cloves – 2, crushed
Fresh Coriander Leaves – 1/4 cup, chopped
For Tempering:
Oil – 2 tblsp
Asafoetida Powder – 1/8 tsp
Dried Red Chilli – 1, kept whole
Fenugreek Seeds – 1/2 tsp
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Method:
1. Wash the tuvar dal and drain.
2. Cook the dal with 1/4 tsp of turmeric powder and 4 cups of water.
3. Set aside without draining.
4. Add the beans to 4 cups of boiling water in a pan placed over high heat with 1/4 tsp of turmeric powder.
5. Cook beans uncovered till tender.
6. Drain thoroughly and set aside.
7. Put the oil in a pan over medium heat.
8. When the oil is hot add the remaining tempering ingredients.
9. Fry over medium heat, till mustard seeds splutter and urad dal is golden, for about 30 seconds.
10. Add the onions and tomatoes and saute till the onions are translucent.
11. Mix in 1/4 tsp of turmeric powder.
12. Sprinkle in sambar powder and salt.
13. Stir well.
14. Pour in cooked dal and 2 cups of warm water.
15. When the mixture is about to boil add the cooked beans.
16. Let the sambar come to a boil.
17. Stir in garlic and coriander leaves.
18. Allow to simmer for a few minutes.
19. Serve with cooked rice.
