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1/2 cup of tamarind extract
2 medium-sized tomatoes, chopped
1/2 cup of cooked and mashed toor dal (pigeon peas)
1/2 teaspoon of turmeric powder
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
2 dried red chilies
1 sprig of curry leaves
1 tablespoon of chopped coriander leaves (cilantro)
2 cloves of garlic, minced
1/2 inch piece of ginger, grated
Salt to taste
1 tablespoon of oil
3 cups of water
Add mustard seeds to a pan of hot oil. Then add the cumin seeds, dried red chilies, minced garlic, grated ginger, and curry leaves as soon as the mustard seeds begin to sputter. Sauté the contents for a few seconds.
Add the chopped tomatoes to the same pan and cook until they turn mushy.
Then add salt and turmeric powder, and mix well.
Add 3 cups of water along with the tamarind juice and stir thoroughly. Let it boil for 5 to 6 minutes.
After sufficiently boiling, add the cooked and mashed toor dal and mix the contents well. Now, allow it to simmer for another 2-3mins.
Lastly, garnish with the finely chopped coriander and give it a stir. Switch off the heat and serve hot!