Togari Bele Saaru

Cuisines

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Recipe

Ingredients

1/2 cup	toor dal (split pigeon peas)
1 medium	tomato, chopped
1 small	onion, chopped
1 tsp	tamarind paste
1 tsp	jaggery
1 tsp	mustard seeds
1 tsp	cumin seeds
1 tsp	turmeric powder
1 tsp	red chili powder
1 tsp	sambar powder
1 pinch	asafoetida
2 tbsp	oil
1 sprig	curry leaves
2 tbsp	fresh coriander, chopped
—	salt to taste
3 cups	water

Instructions

1. 1 Rinse the toor dal thoroughly and soak it in water for 20 minutes.
2. 2 In a pressure cooker, add the soaked toor dal, 2 cups of water, turmeric powder, and a pinch of asafoetida. Cook for 3-4 whistles until the dal is soft.
3. 3 In a pan, heat oil over medium heat. Add mustard seeds and let them splutter.
4. 4 Add cumin seeds, curry leaves, and chopped onions. Sauté until the onions turn translucent.
5. 5 Add chopped tomatoes and cook until they become soft.
6. 6 Stir in the tamarind paste, jaggery, red chili powder, sambar powder, and salt.
7. 7 Add the cooked dal to the pan along with 1 cup of water. Mix well and bring it to a boil.
8. 8 Simmer for 5-10 minutes, allowing the flavors to meld together.
9. 9 Garnish with chopped coriander leaves before serving.