10 December 2012,00:46 by

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Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add the onions and tomatoes. Saute for few minutes.
  • Sprinkle in ¼ teaspoon of turmeric powder and carrots and sauté for about 2 minutes.
  • Add Sāmbhar powder, tamarind juice and a cup of warm water Cook covered over low-medium heat for about 3-5 minutes, stirring occasionally.
  • Adjust seasoning with salt. Add the cooked dhal and a cup of warm water. Mix well.
  • Stir in the coriander leaves. Cook covered for about 5 minutes or until carrots are tender.


  • 90 grams toor dhal, washed, soaked, drained and cooked
  • 120 grams chopped tomatoes
  • 90 grams carrots, cut into fine round slices
  • 1 tablespoon Sāmbhar powder
  • ½ teaspoon turmeric powder
  • 60 grams finely chopped onions
  • 2 tablespoon tamarind juice
  • Salt, to taste
  • 30 grams chopped fresh coriander leaves


  • 50 ml Cooking oil
  • ½ teaspoon asafetida powder
  • 1 dried red chili
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds  
  • Few curry leaves
  • 1 teaspoon urad dhal

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