1. Urad Dal - 2 table spoons
2. Chana Dal - 2 table spoons
3. Fenugreek (Methi) Seeds - 1 tea spoon
4. Cumin Seeds (Jeera) - 2 tea spoons
5. Coriander Seeds (Dhaniya) - 2 tea spoons
6. Red Chilli - 3 Nos
7. Hing - 1/4 tea spoon
8. Black Pepper - 1 tea spoon
9. Jaggery - 2 tea spoons
10. Tamarind - 30 gms
11. Garam Masala - 1 tea spoon
12. Tomatoes - 2 Nos (Medium size)
13. Onion - 1 Nos (Medium size)
14. Salt - to taste
15. Garlic - 20 cloves
16. Green Chilly - 2 Nos
17. Oil - 3 table spoons
18. Coriander Leaves - 30 gms
Method:
1. Soak the tamarind in a cup of water (50 ml).
2. Heat the pan, add 1/2 tea spoon of oil and roast the following:
a. Urad dal
b. Chana dal
c. Fenugreek (Methi) Seeds
d. Coriander Seeds
e. Cumin Seeds
f. Red Chilli
3. Grind the above roasted ingredients with hing, black pepper, jaggery and keep it aside.
4. Now grind the tomatoes, onion, soaked tamarind, coriander leaves and green chilli.
5. Heat the pan again with the remaining oil and roast the garlic for 30 seconds.
6. Add the prepared powder and paste (step2 and step3) to the pan. Add garam masala and salt.
7. Add 160 ml water and keep stirring to avoided sticking to the pan.
8. Boil the contents for 15 mins in medium flame and serve.
Note :
1. You can add additional tea spoon of red chilli powder if you want it more spicy.
2. If you want the gravy to be thin then add additional 80 ml of water while boiling.
