Ingredients:
thoor dhal 1 1/4 cup
pearl onion 200 gms
Channa Dhal 2 tbsp
urud dhal 1tsp
coriander seed 2 tbsp
jeera 1 tbsp
pepper 1 1/2 tsp
asafoetedia 1/2 tsp
grated coconut 3/4 cup
curry leaf a handful
jaggery 1/2 tsp
coriander leaves little
red chilli 8 - 10 ( according to the Spice you need)
gingelly oil 4 tbsp
turmeric powder
salt to taste
For seasoning:
mustard seed 1 tsp
urud dhal 1/2 tsp
asafoetidea 1/2 tsp
fenugreek 1/4 tsp
curry leaf 1 stem
method:
Add little turmeric powder and 1 tsp oil to thoor dhal and preesure cook and keep a side.
peel onion and keep aside.
In heavy bottom pan add 2 tbsp oil and heat. Add red chilli saute for a minute. add channa dhal, urud dhal, corriander seed, fenugreek, jeera, pepper, asafoetedia, curry leaf, saute till golden brown. Add coconut and saute for a minute. cool and grind to paste.
I the same pan add 2 tbsp and add onion and salt and saute till they are golden brown. Add the ground paste(keep 4 tbsp of the paste) and saute for a minute. Add tamarind water and bring to boil. Add thoor dhal and again bring to boil. add salt if needed. add remaining paste to it and jaggery and boil for another 2 minutes.
In a small pan add 1 tbsp of oil and add mustard seed, when it start to pop add urud dhal, fenugreek, asofoetidea and curry leaf.
Tip: After seasoning the smbar close the lid to save the aroma.