Ingredients: 1 cup of toor dal, ¼ tsp turmeric powder, ½ cup radish, cut into round pieces, ½ cup shallots or onion, 1 small lemon-sized ball of tamarind, 1 – 2 tsp sambar powder, curry leaves For tempering: 1 tsp oil, ½ tsp black mustard seeds, ¼ tsp hing, ¼ cup finely chopped shallots, 3 tbsp chopped coriander leaves, for garnish
Method: Pressure cook the soaked dal with turmeric powder for 4 – 5 whistles or 20 minutes. Extract the juice from the tamarind and discard the pulp. Add 3 more cups of water to it along with the shallots, radish, curry leaves, and sambar powder. Bring to boil and let it simmer until the radish pieces are tender, about 10-15 minutes. Add salt and cooked, mashed toor dal to this. Stir well to combine and heat until it just begins to boil. Heat oil in a small pan, heat oil for tempering. When it starts smoking, add the mustard seeds. When they pop, add the shallots and hing. Fry until the shallots are golden brown. Dunk the entire tempering into the cooked sambar. Adjust salt as needed and garnish with chopped coriander leaves.
Recipe by http://www.cookingandme.com