flush ½ container tuvar dal for two or three times in water. at that point include the lentils in a weight cooker alongside ¼ tsp turmeric powder. blend and weight cook the lentils for 7 to 8 shrieks or till they are cooked totally.
at the point when the dal is cooking, douse ½ tbsp tamarind in ½ container high temp water for around 20 minutes. later concentrate the mash from the tamarind and keep aside.
additionally douse the pearl onions in water for around 20 to 30 minutes.
let the weight discharge from the cooker naturally. open the top and check the dal. in the event that the dal is mollified and cooked truly well, crush the dal and keep aside.
later peel the pearl onions and keep aside. additionally dice the tomato.
heat 2 tbsp oil and include ½ tsp mustard seeds alongside 1 tsp urad dal. permit the mustard seeds to splutter and the urad dal to change into a maroonish shading.
at that point include 2 dry red chilies and 3 to 4 fenugreek seeds. saute till the red chilies change shading.
next include the pearl onions and curry clears out.
blend and saute till the onions turn translucent.
include the diced tomatoes and a squeeze of asafoetida.
blend and saute the tomatoes till diminish.
add the tamarind mash to the onion – tomato blend.
include water and blend well.
convey this blend to a stew till the crude odor of tamarind goes away.
at that point include sambar powder and blend exceptionally well.
presently include the squashed dal and mix once more.