Serves 4

Ingredients

Thuvar dal(red gram): 100 gm
Turmeric powder : a pinch
Carrot  : 3
Onion  : 1
Tomato   : 1
Tamarind  : a small piece 
Saambaar powder : 2 tbsp
Salt  : as needed
Oil  : 2 tsp
Mustard  : 1 tsp
Black gram dal : 1 tsp
Cumin  : 1 tsp
Asafoetida : a little
Curry leaves :  a little

Method

Cut onion, carrot and tomato into small pieces.
Soak tamarind in 2 cups of water and prepare extract.
Heat 1/2 spoon oil in a pressure pan.
Add onion, saute.
Add tomato, carrot and fry.
Add salt, saambaar powder and stir.
Add tamarind extract.
Take the 100 gm dal in a small cup, add turmeric powder, water and 1/2 table spoon oil.
Keep the cup in one end of the pressure pan and close the pan.
When the pan whistles, lower the flame to simmer and after 3 minutes, switch off the stove.
When the steam subsides, open the pan.
Mix the dal in the cup with the contents and let them boil for 2 minutes.
In another frying pan, heat oil.
Add mustard, cumin, black gram dal, asafoetida and curry leaves.
When mustard splutters, add to the Saambaar.
This preparation, saves time and gas.



This recipe is taken from the book "Chettinad Veg Samayal" by Uma Shogalingam published by Karpagam Puthakalayam