Friday, April 2, 2010


Ingredients :

Toor Dal - 1 cup
Lady's Finger/ Bendakaya -  1cup
Sambar Onions - 25
Sambar Powder - 1 tsp
Tomatoes - 2 medium
Tamarind pulp - small lime size
Coriander Leaves - few chopped
Oil - 1 tbsp
Salt to Taste
Turmeric a pinch
Channa dhal -1tbsp
Daneya seeds - 1tsp
Red chillies - 4
Coconut grated - 1/2 cup
For Seasoning :

Mustard Seeds + Urud Dal + Fenugreek - 1/2 tsp
Curry Leaves - few
Hing - pinch
Ghee - 1tbsp


1. Clean Toor Dal and pressure cook it with 2 drops of Oil and turmeric. This makes it cook fast. Keep it for 4 whistle.

2. Clean and wipe the Okra well. Then chop Okra.

3.Remove the skin of Shallot (Sambar onions). Chop Onions and grind  tomatoes to fine paste.

4. Heat oil fry channa dhal , daneya seeds, redchillies until golden brown.

5. Keep aside let it cool. meanwhile saute grated coconut

6. Grind the fried dhal and coconut to fine paste adding water.

7.Heat ghee in a pan, add the seasoning ingredients.

 8. Then add chopped onions. Saut√© till they are cooked, add tomatoes, Sambar powder. Cook till the tomatoes are soft. Add the ladys finger at this stage.

9. Then add the cooked toor dal, tamarind pulp. The dal should be well cooked.
10. Then add the grinded coconut paste to the dhal.

11. Cook on high flame for 5 mins, then simmer for 10 mins till its cooked well. Garnish with coriander leaves.

Goes good with hot rice, idly.........................................

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