1 cup toor daal
2 cups mixed vegetables ( pumkin, carrots, shallots )
1 onion, cubed
3 green chilly, slit
2 tomatoes, quartered
1 lemon sized tamarind ball
1/4 tsp turmeric powder
1 tsp red chilly powder
Salt to taste
1 tbsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
2-3 whole red chilly, broken into pieces
1/4 tsp asafoetida
Few curry leaves
Soak tamarind for about 30 minutes and extract juice with a cup of water.
Wash and cook toor Daal with one tomato, salt to taste, till well done in a pressure cooker.
Blend the dal to a smooth consistency, do not over do.
Cook the vegetables, onions, slit green chillies and remaining tomato with tamarind extract.
Add salt, turmeric, red chilly powder, cook till vegetables are tender.
Add this mixture to the cooked dal.
Bring it to a nice boil.
Add mustard seeds, as soon as they pop up add cumin seeds, fenugreek seeds, red chillies , asafoetida and finally curry leaves.
Add this tempering to the daal.
Garnish with coriander.