Method
Rinse the dal and fenugreek seeds and soak them in water together for 2 hours. Drain.
Pressure cook with slit green chilli, onions, red chilli powder, turmeric, salt, jaggery and 4 cups water till tender. Cool and mash completely.
Heat oil in a deep bottomed pan, add the mustard seeds and garlic. Saute till the seeds start crackling and pour into the cooked dal. Add tamarind paste. Stir well. Simmer for 3-4 minutes.
Serve hot with rice garnished with fresh coriander leaves.
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