- 2 cups milk Tamarind Water (*Read point 1)
- 2 TBsp Sundakkai Vathal (dried turkey berry)
- 1 piece Asafoetida chunk (hard hing) (or 2 tsp Asafoetida powder)
- 2 TBsp Sambar Powder (homemade or store bought)
- 2 tsp Fenugreek Seeds (Methi seeds)
- 2 Dry Red Chilli
- 1 tsp Black Mustard Seeds (Rai)
- 1 tsp Chana Dal (Chickpea seeds) (optional)
- handful of Curry Leaves
- 2 tsp Salt (adjust to taste)
- 2 TBsp Sesame Oil (or any other vegetable oil)
- Start by making Tamarind water. There are a couple of ways of making this. You could mix some thick tamarind paste with water. OR, soak the tamarind fruit in warm water for 5 minutes, then squeeze out the pulp adding as much water as necessary.
- To a wok or large pan, heat oil, add Asafoetida / Hing chunks. (If you can find chunks, use the powder. If you can’t find either, use Garlic powder, although the taste will differ.) Once the chunk of Asafoetida fries up (less than a minute), add the dry red chilli and mix well. Let that go for about 1 minute.
- Add the lentils, fenugreek seeds (methi) & dried up Turkey berry (sundakkai) & fry for 1 minute.
- Then add curry leaves, Sambhar powder & mix well.
- Add the Tamarind water prepared before. Mix well.
- Add salt to taste & mix well. Let that come to a boil.
- Reduce the heat to medium and let the mixture boil for 10-12 minutes until it reduces by half. Remember to keep stirring from bottom-up every 2 minutes so that the seeds / lentils don’t stick to the bottom & burn.
- To a bowl of hot rice, add a ladle full of this stew. Mix & eat!
- Depending on how tart you like, go easy on the Tamarind water. If its too tart, add a pinch of sugar or add more water & boil it down.
- Category: side
- Cuisine: South indian