INGREDIENTS

Moong dal – ¼ cup
Small onions – 10
Green chillies – 4
Red chillies – 4
Sambar powder – ½ tsp
Turmeric powder – ¼ tsp
Asafoetida – ¼ tsp
Potato – 1
Tamarind – 1 cheery size
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Oil – 1 tbs
Curry leaves – few
Coriander leaves – few
Salt to taste

METHOD

Boil the moong dal and potato in a pressure cooker.
Soak the tamarind in a cup of water.
Peel the skin of the small onion and slit the green chillies.
Heat oil in a wok, add mustard seeds, fenugreek and curry leaves.
Add the small onions, green chillies and red chillies and sauté for a min.
Now add the tamarind pulp and pour water to your requirement, about 2 cups.
Add sambar powder, turmeric powder, asafoetida and salt.
Boil for 7 to 8 mins and add the cooked moong dal and potato (cut into big pieces).
Boil for 2 mins, garnish with coriander leaves and serve.

SERVING TIP

Pour the sambar on top of the idly or dosa along with sesame oil and eat.