Ingredients
The following ingredients have 5 Servings
- ¼ cup arhar dal ((husked and split tuvar dal or pigeon pea lentils))
- ¼ cup masoor dal ((husked and split red lentils))
- ¼ teaspoon turmeric powder ((ground turmeric))
- 1.25 to 1.5 cups water for pressure cooking (- for a 2 litre cooker)
- 2 tablespoons oil ((gingelly oil, sunflower oil or peanut oil))
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal ((husked and split black lentil))
- 4 to 5 curry leaves
- ¼ teaspoon asafoetida powder ((hing) )
- 1 large onion (or 10 to 12 pearl onions or shallots or 90 to 100 grams onions)
- 3 medium tomatoes (or 220 to 230 grams tomatoes)
- 1 to 2 drumsticks (- scraped and chopped in 2 to 3 inch pieces)
- 1 medium carrot
- 6 to 7 green beans or flat beans (- chopped)
- 1 medium potato (- optional)
- 4 to 5 okra (- chopped)
- 6 to 7 small brinjals ((baingan or eggplant) or 80 to 100 grams)
- 1 to 1.25 cups water or add as required
- salt as required
- 1 tablespoon tamarind
- ¼ to ⅓ cup warm or hot water
- 5 kashmiri chilies or byadagi/bedgi chilies (or 4 to 5 dry red chilies - reduce depending upon the heat in the chilies)
- 11 to 12 large curry leaves (or 16 to 18 small curry leaves)
- 1.5 tablespoons coriander seeds
- 1 tablespoon chana dal ((split and husked bengal gram))
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon whole black pepper
- ¼ teaspoon fenugreek seeds ((methi dana))
- 2 teaspoons oil ((gingelly oil, sunflower oil or peanut oil))
- 1 cup water to be added later or add as required
- few coriander leaves for garnish
