Ingredients

• Toor Dal 1 cup
• Carrots 2, chopped roughly approx. 1 inch size
• Green chili 1, chopped
• Okra 5, sliced lengthwise into 4
• Egg plant (baby) , tubular type 3 small size, 1 inch cubes
• Tomato 2, chopped coarsely
• Ginger 1/2 inch chopped
• Coriander leaves, chopped 1 cup
• Curry leaves 8-10
• Lemon/Lime juice 1 tsp
• Tamarind 1 tsp soaked in water and crushed
• Water 4-5 cups
• Salt to taste

Spices

• Red chili powder 1 tsp
• Coriander powder 1 tsp
• Cumin seeds 1/2 tsp
• Coriander seeds 1/2 tsp
• Hing (Asafotida) powder 1/8 tsp
• Black mustard seeds 1/2 tsp
• Fenugreek (Methi) seeds 1 tsp
• Oil 3-5 Tablespoons

Method

1. Soak the daal for 20 minutes.
2. Drain and add 2 cups of water.
3. Pressure-cook it for about 5 to 8 minutes after the pressure is reached.
4. Heat the oil in a pot.
5. Add the methi seeds. Sauté till light brown.
6. Remove the seeds and let them cool. Grind in a grinder to make powder.
7. It is a good idea to make methi powder in advance and keep it in airtight bottle.
8. In a pot heat 2 tablespoons of oil on medium heat.
9. When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder.
10. Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves.
11. Stir for 2-3 minutes. Add the cooked toor daal and mix well.
12. Add 2 cups of water. Boil for 10-15 mintes.
13. Serve hot with idli.