500 gm Arhar Dal

10 teacups of water

2 tablespoon Sambar powder

1 teaspoon Turmeric powder

1 teaspoon Red chili powder

1 to 1 ½ teaspoon salt or according to taste

1 teaspoon Jeera (cumin)

2 teaspoon Garam Masala

1 teaspoon Dhaniya powder (Coriander powder)

2 teaspoons Amchoor

½ teacup Tamarid water

300gm tomato chopped (length wise)

1 pinch Heeng

3 medium sized Onions chopped (length wise)

3-4 teaspoons of ghee

5-6 Curry leaves


In a pressure cooker add Arhar dal and wash it three to five times. Add water and put 1 teaspoon Turmeric powder, 1 to 1 ½ teaspoon salt or according to taste and 1 teaspoon ghee. Put the lid on the cooker and place it on high heat. Wait for the 3 whistles to come and then put it on low heat and let it simmer for 3-4 minutes. After this close the stove and let it rest till all the steam is used up.

Now in a separate pan add ghee and to it add Heeng, Jeera, Curry leaves and Onions and let it turn golden brown. To this add red chili powder. Now put in the tomatoes and add the Garam Masala, Dhaniya powder, Amchoor and Sambar Powder to the mix.

Now open the pressure cooker and stir the Dal. Add a little water if required and put it on heat. Now add the mix from the pan into the cooker, mix well. In the end add the Tamarind juice and after the first boil, close the stove.

Serve hot.


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