PREPARATION

1. In a pressure cooker, add 310 grams washed pigeon peas, 800 milliliters water, 1/4 teaspoon turmeric, 1 teaspoon salt and mix it well.

2. Cover it with lid and cook till you hear 2 whistles.

3. Open the lid and mash it with masher. Keep aside.

4. Heat 2 tablespoons oil in a pan, add 210 grams okra and roast till it turns golden brown in color.

5. Heat 2 teaspoons oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 1 dry red chili, 3 green chili, 10 - 12 curry leaves and stir for 2 - 3 minutes.

6. Add 1/8 teaspoon asafoetida, 60 grams onions and fry till translucent.

7. Then, add 130 grams tomato and saute for 2 -3 minutes.

8. Add 1 teaspoon salt and mix it well.

9. Now, add the roasted okra in it and cook for 5 - 7 minutes.

10. Add 1 tablespoon sambar masala and mix it well.

11. Then, add 550 milliliters water and stir well.

12. Bring it to a boil.

13. Add 330 milliliters tamarind extract and mix it well.

14. Again bring it to a boil.

15. Now, add the cooked dal in it and mix it well.

16. Add 1 tablespoon jaggery and mix it well.

17. Cook for 5 - 7 minutes.

18. Serve hot with roti.