Tur Dal: 1
medium sized glass
Turmeric: ¼
Tsp
Salt, to
taste
Pressure cook
the Tur Dal, with 2 and a half to 3 glasses of water, salt and Turmeric, till
done.
Heat 1 tbsp
of Oil,
add to it
1/4th
tsp of Hing,
1 Tsp Rye,
1Tsp Jeera,
½ Tsp Methi
Seeds,
10-12 Curry
Leaves
and
3-4 Dry Red
Chillies.
When the
above pops and colors, add Radishes (cut into disks) and drumsticks (Both of
which should be cooked separately in water to which salt has been added) baby onions, (if the baby onions are not available, use regular onions, cut into
chunks) and diced tomatoes (1 large) and cook for 5-6 mins.
To this add
the cooked Tur Dal, Sambhar Powder, Tamarind Water (soak tamarind in water till soft, squeeze
out the pulp and discard the Tamarind), a pinch of sugar and let cook together
for 5-6 minutes. Switch off the flame, squeeze in ½ the juice of a lemon and
give it a good stir.