3 Tbsp thickish tamarind pulp or 1 tsp tamarind concentrate
1 cup mixed vegetables, cut into approx.1
2-3 whole dry red peppers
1 Tbsp chopped coriander leaves to garnish
7-8 leaves of curry leaves
Procedure:
Cook daal with salt, till absolutely tender, no grains remain.
Add sambar masala, sugar and vegetables, including the onions, and cook till the vegetables are tender, and add tamarind. Heat oil in a saucepan and add the mustard seeds.
When they splutter, add the whole red peppers and the curry leaves. Turn around 2-3 times, then add the daal mixture.
Bring to a boil, and then simmer for about 5 minutes, Serve hot garnished with the coriander leaves.
