Boil the split peas (dal harhar), carrot, potato, brinjal, salt, turmeric and the water together till the split peas become tender. Discard the carrot and the potato. Cut the brinjal into dice and put it back into the pan. If other vegetables like marrow or lady’s finger are used in place of the brinjals cut them also into dice. Squeeze out the tamarind pulp and add to the boiled dal. Heat the ghee and fry cumin seeds, coriander seeds, asafoetida and the coconut. Remove these from the ghee and grind into a fine paste. In the remaining ghee fry mustard seeds, finely-cut green chillies and curry leaves or
Serve hot with dosa or boiled rice.
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