STEP 1.In a preheated pan add 1 tsp oil, ½ tsp mustard seeds, ½ tsp methi seeds and allow to crackle. Then add 1 sprig curry leaf torn.
STEP 1.Add 6 cloves of garlic, 12 halved baby (pearl/ sambar) onions. fry until onions are soft and lightly browned.
STEP 1.Then add ½ cup tomato puree, 1 cup tamarind water mixed with salt, 1 tbsp sambar powder, 1 tsp turmeric (haldi) powder, 1 tsp jaggery, 1 cup boiled kondakadalai (kala chana/ black chickpea). Stir and mix well to combine all the ingredients.bring to a brisk boil.
STEP 1.Over the pan and turn the heat to low. Simmer for 15 minutes. Check for salt and seasoning and adjust accordingly. Serve hot with steamed rice.
calories per serving
19 g Fat72 g Protein296 g Carbs80 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment