Ingredients:
1 1/2 cup yellow dhal/lentils
1 radish (300g - remove skin and cut into chunks)
8 small shallots (remove skin)
6 cloves garlic (remove skin and crushed lightly)
1 medium size tomato (cut into 8 pieces)
7 dried whole red chillies
1 tsp mustard seeds
1 tsp cumin seeds
1 1/2 tbsp plain chilly powder (or as your prefer)
1/2 tbsp saffron/kunyit powder
3 tbsp thick tamarind juice
1 sprig curry leaf
1 stalk coriander leaf (sliced)
3tbsp oil
1 litre water
salt to taste
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Preparation:
Soak the dhal for 1/2 hour. Wash and add into a pot with 1/2 litre of water. Cook until dhal becomes soft and tender.
Heat the oil in a separate wok and when oil is heated, add in the radish, shallots, tomatoes and garlic. Fry for about 5 mins before adding in the dried chillies, curry leaf, mustard and cumin seeds. Fry until the seeds start to pop.
Add all these fried ingredients into the pot of boiled dhal as well as the balance of 1/2 litre of water, chilly powder, saffron powder, tamarind juice and salt to taste. Mix all together and cook until the radish becomes soft. Finally, put in the coriander leaves, mix again and off the heat
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