accompaniment / indian / lunch / rice / roti / udupi / vegetarian

Tondekai bolu-huli.

kitchen tondekai2 cups cooked tuvar daal (lentil)

¼ kg. Tondekai slit to half and par boiled.

Pinch of turmeric

1 cup chopped coriander leaves

8 chillies chopped

½ tsp chopped ginger

1 tbsp. tamarind pulp

Salt-jaggery to taste

Water to achieve required consistency

Seasoning

Mustard

Kharipatta

Asafoetida a pinch

Method:

in a vessel, pour in the daal, Tondekai.

Add water a little less than what is your desired consistency.

Keep to boil, when it begins to boil, add in salt, jaggery, and tamarind.

Separately grind to paste coriander leaves, green chillies and ginger. Add to the boiling vegetable and lentil mixture. Add water if required.

In a awok heat oil keep the flame high  add in the mustard when the mustard begins to spurt turn off the flame add in the kharipatta and asafoetida.  Pour over the lentil vegetable mixture.

Serve hot with rice or roti.

 

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