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Ingredients
US|METRIC
1 SERVINGS
- 1 cup tuvar dal (arhar dal, pigeon pea lentils)
- 1 small onion (sliced or chopped, optional)
- 2 pinches asafoetida (hing)
- 12 pearl onions (or shallots)
- 10 okra (bhindi or lady finger)
- 7 aubergines (brinjal or baingan)
- 1 large tomato (or 2 medium size tomatoes)
- 1 sprig curry leaves
- 1/2 tsp. turmeric powder
- 1/2 cup tamarind pulp (– made with ½ cup water and 1 lemon sized ball of tamarind)
- 3 cups water (or add as required)
- salt (as required)
- 2 Tbsp. coconut oil (or any vegetable oil)
- 1 tsp. mustard seeds
- 1 tsp. urad dal (split and husked black gram)
- 1 sprig curry leaves
- 3 chillies (dry red kashmiri, you can also use small red bor chillies for the tadka)
- 1/2 coconut (grated – will yield about 1 to 1.5 cups of grated coconut)
- 4 pearl onions (or shallots - chopped)
- 15 curry leaves
- 2 Tbsp. coriander seeds
- 1 Tbsp. cumin seeds
- 1/4 tsp. whole black peppercorns
- 1/4 tsp. asafoetida (hing)
- 1/4 tsp. seeds (methi, fenugreek seeds)
- 4 dry red chilies (i used 4 kashmiri red chillies)
- 3 tsp. coconut oil (or any vegetable oil)
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