What you need..
2 onion - sliced
5 big tomatoes - chopped.
1 cup of toor dhall - boiled (I normally have ready stock)
1 green chilly - deseeded and sliced
1tsp of urad dhall
1tsp of mustard seeds
1tsp cumin seeds
1tsp aniseeds
sprig curry leaves
a pinch of hing
1/2tsp of turmeric
2tsp of dhania powder
1 1/2tsp of garam masala
salt to taste
oil & ghee mixture for frying (I got carried with the nice aroma when making Moor Kozhambhu)
How do you do...
1. Clean and chopped tomatoes, slice onions, deseed chilies and chopped.
2. Heat oil/ghee mixture, add in mustard seed, once it starts to splutter, temper urad dhall, cumin seeds, aniseeds, mustard seeds and hing.
3. Add in the onions, fry till soft and golden, add in chilliy and curry leaves, stir for a few minutes, add in chopped tomatoes, turmeric and salt to taste, stir well, cover and cook till tomatoe is soft. Make sure to stir every and now, stir in some water if it becomes too dry.
4. Add in garam masala, dhania powder and toor dhall and mix well and cook for a few more minutes till raw smell of powder is gone.
5. Adjust the thickness of the gravy by adding water.
Suitable for rice and chapatis...
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