10 December 2012,00:48 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add the onions and tomatoes and sauté till the onions are translucent. Mix in ¼ teaspoon of turmeric powder with sāmbhar powder and adjust seasoning with salt.
  • Pour in cooked dhal and 2 cups of warm water. When the mixture is about to boil, add the cooked beans.
  • Stir in garlic and coriander leaves. Allow to simmer for a few minutes.


  • 30 grams toor dhal, washed, soaked, drained and cooked
  • 150 grams dried black-eyed beans, soaked and cooked  
  • 60 grams finely chopped onions
  • 120 grams chopped tomato
  • 1 tablespoon Sāmbhar powder
  • 2-3 garlic cloves, crushed
  • ½ teaspoon turmeric powder
  • Salt, to taste
  • 30 grams chopped fresh coriander leaves


  • 50 ml Cooking oil
  • ½ teaspoon asafetida powder
  • 1 dried red chili
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds  
  • Few curry leaves
  • 1 teaspoon urad dhal

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