Goes very well with idly, dosa, pongal and roti
Serves 4 persons
Ingredients
Mustard seeds 1 tsp
Red chilli 1
Hing (asafoetida) ½ tsp
Chana dhal 1 tsp
Fenugreek seeds 1 tsp
Oil 1 tb sp
Onion 1
Carrot 1
Capsicum 1
Tomatoes 3 medium
Curry leaves few
Moong dal ½ cup
Sambar powder 1- 1 ½ tb sp
Salt to taste
Coriander leaves for garnishing
Method
Take a pressure cooker. Add some oil and mustard seeds. Allow it to splatter.
Add the chana dhal, fenugreek seeds, red chilli , hing and curry leaves. Fry it till it turns light brown.
Add the vegetables and fry it for 2-3 minutes.
Add the sambar powder and moong dhal (uncooked). Fry it for a minute.
Add 3 cups of water, salt and close the lid.
Wait for 3 whistles.
Allow it to cool and garnish with coriander leaves.
If thick can add some water and adjust the consistency.
Note: Not always these vegetables are needed. Some other variations can also be used.
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