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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tbsp Tamarind Concentrate

  • cup Toor Dal (red lentils) or Sambhar Dal

  • ½

    tsp tumeric

  • 2

    small eggplant

  • ½

    lbs okra

  • 3-5


  • 1-2

    sliced turnip??

  • 4

    medium potatoes

  • 1

    large onion

  • 2

    large tomatoes

  • 2

    green chilies

  • 2

    tsp oil

  • Salt to taste

  • 3

    dried red chilies

  • 5

    curry leaves

  • ½

    tsp mustard seeds

  • pinch of hing

  • ½

    tsp fenugreek seeds

  • 2

    Tbsp sambar powder

  • ¼

    cup chopped cilantro


1. Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice. 2. Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. 3. In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder. Allow this to boil for 30 minutes and remove from the heat. Garnish with cilantro.


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