Subbus Kitchen

Ingredients:
Thurdhal - 3/4 cup
Brinjal - 1
Potato - 1
Carrot - 1
Tamarind - 1 small lemon sized
Sambar Powder - 4 teaspoon
Salt - To Taste
Coriander leaves - few
Hing - A Pinch


For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry Leaves - few


Method:

• Cook the thurdal in the pressure cooker and smash the dhal nicely.
• Soak the tamarind in water and extract the juice.
• Cut all the vegetables a little bigger and keep it aside.
• Pour the oil in the pan and once the oil is hot, add the mustard seeds.
• When the mustard seeds begins to sputter add the curry leaves.
• Add the vegetables and fry for a second and then add water to cook the vegetables and add pinch of Hing.
• Once the vegetables are half cooked add the tamarind extract, salt and sambar powder.
• When the sambar begins to boil, add the smashed dhal and water to make it to correct consistency.
• Finally add the corinader leaves.
• Serve with plain rice.