Tur Dal / Yellow Split Pigeon Peas Lentil - 3/4 cup
Peanut Oil - 1/2 tbsp + 1/2 tsp
Mustard Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Yellow Onion - 1/2, cut in chunks
Small Red Radish - 4, cut into thin slices along with chopped radish greens
Tomato - 1, chopped
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Curry leaves - 5
Sambar Powder - 2 heaped tsp
Tamarind - 2 tsp
Soak the tamarind in 1/4 cup warm water for half an hour. Sqeeze the juice and discard the pulp.
Add 4 cups water, tur dal, 1/2 tsp oil, salt and a pinch of turmeric and cook the dal in a pressure cooker till it is soft. Keep aside.
Heat oil in a pan. Add the mustard seeds. Once the seeds beging to crackle, add hing, curry leaves and onion. Cook till the onion begins to change color.
Add the sliced radish, salt, a pinch of turmeric. Saute till the radish is almost cooked but still crunchy. Add chopped tomato and cook for a minute more.
Now add the cooked dal, a little water, tamarind extract, sambar powder and bring it to boil. Cook till desired consistency is reached.
Serve hot with steamed brown rice and a dollop of homemade ghee.