1 tbsp. Hurali (horsegram)
2 tsp. Each of tamarind and Jaggery.
1 tsp. Each of Jeera (cumin) and pepper
Salt to taste.
Tempering with mustard, urad dal, dry chilli, curry leaves and asafoetida
Roast the horse gram, and pressure cook till soft.
In a pan, pour the cooked horse gram,
Add pulp of tamarind, and jaggery.
Add water to this mixture to desired consistency.
Add in the jeera and pepper when it breaks to a boil,
Now simmer for 8mnts.
When simmering in another wok, take a teaspoon of oil, preferably coconut, add in the mustard, and urad dal, when the mustard pops, add the red chilli, asafoetida and curry leaves. Turn off the wok and pour the tempering on to the boiling mixture.
Served with rice.. coconut oil and pappads.