Ingredients:

• Kandi bedalu (Bengal gram daal) (100grms)
• beera kaaya/Ridge Guard (Half) 
• Tomato- unriped (1 and 1/2  )
• Dry red chillies (1 or 2)
• Tamarind (little 1 inch)
• Garlic (2/3 flakes)
• Mustured seeds (1/2 tbl spoon)
• Jeera (1/2 tbl spoon)
• Onion (1)

Preparation

1. Slightly Peal off ridge guard and cut into small pieces. 
2. Wash daal neatly.
3. Add ridge guard guard pieces, tomato, green chillies, half of the onion, and one glass of water to daal.
4. Put in pressure cooker for 3 vizzles.
5. After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.

For seasoning

• Take one tea spoon of oil in kadai and heat.
• Add asafoetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
• Add the smashed daal to the seasoning.