Ingredients:
Tuvar Dal – 1/2 cup
Turmeric Powder – 3/4 tsp
Onions – 1/2 cup, finely chopped
Tomatoes – 1 cup, chopped
Carrots – 1 cup, sliced and cut in fine rounds
Sambar Powder – 2 tsp
Tamarind Paste – 1/4 tsp
Salt – 1 tsp
Fresh Coriander Leaves – 1/4 cup, chopped
For the Tempering:
Oil – 2 tblsp
Dried Red Chilli – 1
Asafoetida Powder – 1/8 tsp
Curry Leaves – 5
Fenugreek Seeds – 1/4 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. Put the oil in a pan over medium heat.
5. When the oil is hot add the remaining tempering ingredients.
6. Fry over medium heat, till mustard seeds splutter and urad dal is golden, for about 30 seconds.
7. Add the onions and tomatoes.
8. Saute for a few minutes.
9. Sprinkle in 1/2 tsp of turmeric powder and saute for 1 to 2 minutes.
10. Mix in the carrots and stir-fry for a minute.
11. Add sambar powder, tamarind paste, salt and 1 cup of warm water.
12. Cook covered over low-medium heat for about 3 minutes, stirring occasionally.
13. Add the cooked dal and 1 cup of warm water.
14. Mix till well blended.
15. Stir in the coriander leaves.
16. Cook covered over low-medium heat for 5 minutes till carrots are tender.
17. Serve with cooked rice.
