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This is a very tasty preparation that goes well with anything - rice or roti or idli or dosa. The dish comes very handy particularly in rainy days or the days when you are left with no vegetables to cook. . Take care that the ground dal should not be fried too much.
- Wash and soak both the dals in enough water for 2 hours.
- Combine the coconut and red chillies and blend in a mixer into a smooth paste.
- Add the dals and blend again to a coarse paste.
- Heat the oil in a kadhai, add the onions and saute till they turn translucent.
- Add the asafoetida and ground dal paste and salt, mix well and saute for 2 minutes.
- Allow the mixture to cool and divide the mixture into equal portions.
- Shape them into small equal sized balls and keep aside.
- Heat a kadhai, add all the ingredients minutes.
- Cool and blend in a mxier to a smooth powder.
- In the same kadai boil the tamarind water, add the turmeric powder, salt and jaggery, mix well and boil for 5 minutes.
- Add the prepared dumplings two at a time and wait for them to come to the top of the gravy.
- Add another 2 dumplings and repeat the process till all the dumplings are cooked.
- Add 3 to 4 tsp of the sambar powder in 1/4 cup of water and mix well.
- Add this mixture to the sambhar and boil for another 5 minutes.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and saute for 10 seconds.
- Pour this tempering to the sambhar and mix well.
- Serve hot garnished with coriander.
- Season the sambar with the seasoning ingredients.
This recipe was contributed by Ranganayaki on 29 Aug 2011I teach English. Have written 2 recipe books, which are yet to be published. Most of these recipes a...
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