Ingredients:
1 cup Toor Dal (or red lentils)
1/4 teaspoon Turmeric Powder
3 cloves crushed
2 dry red chilies, torn into pieces (or to taste)
1 sprig of curry leaves
5 shallot, sliced finely
1/2 teaspoon mustard seeds
1/4 tsp asafoetida powder
2 tomatoes, quartered
1 Tbsp sambar powder
1 small potatoes, diced
3 eggplants, quatered
Directions:
Wash and clean the dal and soak it for at least 2 to 3 hours. in 2 cups of water. Add asafoetida and turmeric powder, 1/2 tsp of cumin seed, crushed garlic , and 1 dried red chili. to soaked dal. Cook on medium heat for 20 to 30 minutes slightly covered until the dhal is soft. Adjust your water. Do not make it very watery. Once cooked set aside.
In a separate pan, add some oil. Once the oil is hot, add red chilies, mustard seeds and curry leaves and sauté for 2 minutes. Add the onions , 1 tsp salt and cook until slightly brown.
Add sambar powder, tomatoes and cook for 4 to 5 minutes until the tomatoes become soft. I used more tomatoes to get the sour taste in sambar. If you like you can add tamarind juice and use 1 tomato. Now add the potatoes and the eggplants and the cooked dal.
Cook for about 10 to 15 minutes. Once the vegetables are cooked remove from heat and
sprinkle coriander leaves and serve hot.
2 dry red chilies, torn into pieces (or to taste)
1 sprig of curry leaves
5 shallot, sliced finely
1/2 teaspoon mustard seeds
1/4 tsp asafoetida powder
2 tomatoes, quartered
1 Tbsp sambar powder
1 small potatoes, diced
3 eggplants, quatered
Directions:
Wash and clean the dal and soak it for at least 2 to 3 hours. in 2 cups of water. Add asafoetida and turmeric powder, 1/2 tsp of cumin seed, crushed garlic , and 1 dried red chili. to soaked dal. Cook on medium heat for 20 to 30 minutes slightly covered until the dhal is soft. Adjust your water. Do not make it very watery. Once cooked set aside.
In a separate pan, add some oil. Once the oil is hot, add red chilies, mustard seeds and curry leaves and sauté for 2 minutes. Add the onions , 1 tsp salt and cook until slightly brown.
Add sambar powder, tomatoes and cook for 4 to 5 minutes until the tomatoes become soft. I used more tomatoes to get the sour taste in sambar. If you like you can add tamarind juice and use 1 tomato. Now add the potatoes and the eggplants and the cooked dal.
Cook for about 10 to 15 minutes. Once the vegetables are cooked remove from heat and
sprinkle coriander leaves and serve hot.
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