Ingredients:
Tamarind Extract – 1 cup
Toor Dal – 1/3 cup
Tomatoes – 2 to 3, cut into 1/2 inch cubes
Jaggery – 2 tsp, powdered
Salt as per taste
Turmeric Powder – 1/2 tsp
Coriander Leaves – 2 tblsp, chopped
For the Masala:
Coconut Oil – 2 tsp
Dry Red Chillies – 4 (2 long and 2 round)
Coriander Seeds – 1 tblsp
Jeera – 1 tblsp
Fenugreek Seeds – 1 tsp
Asafoetida Powder – 1/2 tsp
Coconut – 1 tblsp, grated
For Tempering:
Coconut Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Dried Red Chilli – 1, halved
Curry Leaves – 1 sprig
Method:
1. Wash the dal and drain.
2. Pressure cook with 2/3 cup of water for 5 minutes and set aside.
3. Heat oil in a pan for the masala.
4. Fry each ingredient separately over moderate heat.
5. Fry grated coconut till golden.
6. Combine all fried ingredients and grind to a fine paste with 1 to 2 tblsp of water.
7. Keep aside.
8. Heat a pan and add the chopped tomatoes with 1 cup of water.
9. Bring to boil.
10. Lower heat and simmer for 10 minutes till tomatoes are soft and mushy.
11. Add the tamarind extract, powdered jaggery, salt and turmeric powder.
12. Simmer for another 10 minutes.
13. Add the ground masala and cooked dal.
14. Simmer for another 5 more minutes.
15. Add more water if it is too thick.
16. Heat oil for tempering in a small pan.
17. Fry all the tempering ingredients and add it to the saaru.
18. Garnish with coriander leaves.
19. Serve hot with rice.
