10 December 2012,00:42 by
Ponmathi Srilekha.S

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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. Cook covered for 2-3 minutes or until onions are soft.
  • Add in the turmeric powder and sambhar powder, blend well. Adjust seasoning with salt.
  • Add the cooked dhal with about 2 cups of warm water. Stir well.
  • Mix in tomato puree, tamarind juice and coriander leaves. Simmer to low flame, cook over low heat for about 3-5 minutes.


  • 45 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
  • 45 grams tomato puree
  • 50 grams peeled pearl onions
  • 120 grams chopped tomatoes
  • 1 tablespoon sambhar powder
  • 2 tablespoon tamarind juice  
  • 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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