Pressure Cook Toor Dal Adding All The Ingredients Mentioned Under “To Pressure Cook “.Pressure Cook In Low Flame For One Whistle Adding Enough Water.Open The Lid And Mash The Dal Well With A Ladle.Set Aside.
Soak Tamarind In 1/2 Cup Of Water.Wash And Peel The Small Onions,Slit Green Chillies And Set Aside.
Take The Tamarind Extract Adding 1-1.5 Cup Of Water.Extract Should Be 1.5-2 Cups In Total.Add Sambar Powder,Turmeric Powder,Salt,Hing And Pinched Raw Curry Leaves To It.
In A Kadai,Heat Oil+Ghee And Splutter Mustard Seeds.When It Starts To Crackle,Add Methi Seeds,Pinched Red Chillies,Green Chillies,Small Onions,Tomato Pieces(If Using) & Curry Leaves.Saute Until Onion Turns Transparent.
Now Add The Tamarind Extract Mixture And Boil Well Till Onions Gets Cooked Well Yet Firm Without Losing Its Shape.
After The Mixture Is Reduced In Quantity,Add Cooked Toor Dal And Sugar Or Jaggery. Add Little Water If Necessary.Boil For 2 Minutes. Adjust The Consistency.Check For Taste.
Add Coriander Leaves,Boil For Few Seconds And Switch Off The Flame ! Transfer It To A Vessel.Add A Tsp Of Ghee.Cover It With A Lid.Give A Standing Time Of 30 Minutes And Then Serve.
