10 December 2012,00:41 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Add the potatoes, tomatoes, green chilies with Sambhar powder, asafetida powder and curry leaves. Adjust seasoning with salt. Cook for 7-10 minutes.
  • 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.
  • Pour the contents of the pan into dhal and add 2 cups of warm water and the tamarind juice.
  • Simmer to low flame and mix to blend all the ingredients thoroughly. Simmer for a few minutes remove from heat.


  • 90 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
  • 50 ml tamarind juice
  • 120 grams cubed potatoes
  • 1 teaspoon Sambhar powder
  • ¼ teaspoon asafetida powder
  • 150 grams chopped tomatoes
  • 2-3 green chilies, halved
  • 1 dried red chili
  • ½ teaspoon turmeric powder
  • Salt, to taste
  • Few curry leaves


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

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