You need –

• Toor Dal / split pigeon peas – 3/4 cup, (Soak for 30 mins)
• Ripe tomato – 3 , chopped
• Onion – 1 small sized, chopped
• Green chili – 1 or to taste
• Turmeric powder – 1/2 teaspoon
• Chili powder – 1 teaspoon or to taste
• Cooking oil – 1 teaspoon
• A small size tamarind soaked in hot water for about 15 mins
• salt to taste
• Coriander leaves for garnishing

For tampering –

• Cooking oil – 2 tablespoons
• Garlic pods – 3-4, crushed
• Mustard seeds – 1/2 teaspoon
• Channa Dal – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Dried red chili – 2
• curry leaves – 1 twigs

How to –

In a pressure cooker, place the soaked toor dal, Tomatoes, onion, green chili, turmeric powder, chili powder,  tamarind extract, 1 teaspoon oil, salt to taste; add about 2.5 -3 cups of water and pressure cook  until the dal is cooked through.

Turn the heat off and wait till the pressure is completely off. Now mash the dal and tomatoes well.  if the dal is too thick you may add enough water to adjust the consistency and simmer for 5 mins

Tampering –

Heat a pan, add 2 tablespoons of oil. As the oil is heating up add the garlic and fry till fragrant. Add the rest of if the ingredients and allow the mustard seeds to crackle.  Add  the tampering to the dal and mix well. Garnish with fresh coriander leaves.

Serve hot with steamed rice! 🙂