"Vengaya sambar & potato roast " was the sunday special menu in most of the South Indian homes, till pulao made its entry !
Small onions - 1 cup ( minimum)
Cooked tur dhal - ½ cup
Tamarind paste - 1 tbsp
Salt, haldi
To roast in 1 tsp oil & grind to a paste:
Red chillies - 7,8
Gram dhal - 2 tsp
Methi seeds - ½ tsp
Coconut - 2 tbsp
Hing - ½ tsp ( optional)
Curry leaves - few
3,4 of the peeled onions
To temper in the end:
Oil - 1 tsp
Mustard seeds - 1 tsp
Finely chopped small onions - 1 tbsp
To garnish:
Chopped coriander leaves - 1 tbsp
Oil - 4 tsp.
Peel the small onions.
Heat the oil in a kadai & saute the peeled onions till the colour changes.
Add tamarind paste, 2 cups of water, salt & haldi.
Boil on medium flame till the onions are cooked.
Then add cooked dhal & ground paste.
Boil & simmer till the desired consistemcy is reached, adding more water, if necessary.
When the whole mixture is homogeneous, remove & add coriander leaves.
Temper as given, frying the chopped onions till light brown.