10 December 2012,00:38 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 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 onion and tomatoes to pan and stir well. Sprinkle in turmeric powder and cook till the onion is translucent.
  • Add the beans with all the remaining ingredients. Adjust seasoning with salt and stir well.
  • Pour in 2-3 cups of warm water and mix well. When the mixture comes to a boil, add tomato puree, garlic and simmer to low flame for about 3-5 minutes.
  • Add the coriander leaves and serve.



  • 150 grams dried black-eyed beans, washed, soaked, cooked and drained  
  • 150 grams chopped tomato
  • 2-3 garlic cloves, crushed
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 50 ml tamarind juice
  • 1 onion, finely chopped
  • 2 teaspoon coriander powder
  • 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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