Ingredients
Scale
For the Masala
- 1 Ripe Tomato
- 1/2 teaspoon Turmeric
- 1/8 teaspoon Asafoetida
- 2 teaspoon Black pepper
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Jaggery
- 1 sprig curry leaves
- 1 teaspoon salt
Other Ingredients
- 2 teaspoon Sesame (Gingely) oil
- 1/4 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 5 Shallots (small onions)
- 5 cloves Garlic
- 3 tablespoons Toor dal, fully cooked
- 2 stalks Coriander leaves, chopped
Instructions
- Grind all the ingredients listed under masala. Grind the ingredients to a smooth paste with half a cup of water. Set aside. Slightly crush the shallots (small onions – chinna vengayam) and garlic in a mortar and pestle. Set aside.
- Heat sesame (gingely) oil in a pan and add in the mustard seeds. Let it splutter. Add in the curry leaves, crushed garlic and shallots and fry for a minute. Add in the ground masala paste and fry on a low flame for 3-4 minutes until streaks of oil start to appear on top.
- Add in the cooked dal and a cup of water. Let it simmer on low flame for 5 minutes. Add in the coriander leaves and remove from heat.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Soup, broth
- Cuisine: Tamilnadu, Coimbatore