Ingredients for Cooking

• Toor Daal (Red gram daal) - 100 gms
• Dry Red Chillies – 7/8
• Tomato – 1 medium size
• Fenugreek seeds (Menthulu)- Half spoon
• Onion – 1 medium size
• Asafetida – 1 pinch
• Garlic – 5 flakes
• Turmeric – 1 pinch
• Tamarind – 1 ½ inch
• Oil – 2 spoons
• Curry leaves
• Mustered seeds
• Jeera

Preparation

1. Wash daal neatly, remove water and keep it aside.
2. Take pressure pan, pour the oil and heat it.
3. Put Asafetida, Mustered seeds, Jeera, Garlic, Fenugreek seeds, Dry red chilly pieces and Onion, Curry leaves in the same order. Fry it until golden brown color.
4. Add daal, turmeric without water and fry on medium flame for 7 minutes.
5. Add tomato and fry again for 5 minutes.
6. Next, add water and tamarind. Close the lid. Keep it for 3-4 vizzles.
7. After the pan pressure comes down, mash the daal (with pappu guthi).
8. If required, add some more water and keep on flame till it boils.

Tips 

Rice, this daal, ghee, mango pickle gives good taste