Prep 45 m
Cook 45m


    50 gms split red gram

    5 gms red chillies

    1 tsp coriander

    A pinch turmeric

    30 gms coconut

    A pinch fenugreek

    A large pinch cumin

    20 gms tamarind

    30 gms drumsticks

    30 gms small onions

    30 gms brinjal

    30 gms ladies fingers

    30 gms tomatoes, optional

    Salt to taste

    1 tsp split bengal gram

    1 tsp split black gram

    10 ml coconut oil

    A large pinch asafoetida

    A sprig of curry leaves

    A pinch of mustard seeds

    30 gms onions (small) for tempering

    A sprig of coriander leaves

    1 litre water to cook the lentils

    120 ml water to make the tamarind pulp

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Ingredient Substitution Guide


1. Roast coriander seeds, fenugreek, cumin, red chillies, bengal gram and black gram.

2. Grate coconut. Roast and grind to a fine paste with the roasted masala.

3. Clean and wash red gram. Boil till soft. Add cut and prepared vegetables and spices; simmer. When vegetables are cooked add tamarind pulp. Bring to boil and remove.

4. Temper with mustard seeds, chopped onions, curry, leaves and asafoetida. Sprinkle chopped coriander leaves. 

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