Onion – 1 big, diced into big pieces
Tamarind – lemon sized, soak in water and take extract
Cooked Tuvar Dal – 1/2 cup, mashed
Sambar Powder – 2 tsp
Salt as required
Gingelli Oil – 2 tsp
Mustard Seeds – 1/4 tsp
Fenugreek – 1/2 tsp
Red Chillies – 2
1. Fry onions in oil till transparent and cook in thin tamarind extract till it becomes soft.
2. Add sambar powder, salt, mashed dal and cook, till it becomes thick.
3. Fry seasonings in gingelli oil and add it at the end along with asafoetida.
4. Garnish with chopped coriander and curry leaves.