Wash the tuar dhal well and pressure cook along with the cleaned, washed
and chopped fenugreek leaves. Add turmeric powder and gingili oil
Heat a kadai with half tsp oil ,fry the asafoetida, dhals, red chillies, coconut
and grind into a smooth paste.
Add the paste to the cooked dhal and green leaves. Then add tamarind paste
and salt. Boil for few minutes. Saute with curry leaves , urad dhall & mustard seeds ,add washed and chopped coriander leaves and serve.
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