Onions 2 sliced
Garlic 4-5 cloves
Shallots 6-7
Tomatoes 4 chopped
Chana Dal 1 tbsp
Hing/Asafoetida 1/2 tsp
Whole red chillies 4
Pudina leaves 1/2 cup

For the tempering
Mustard seeds 1 tsp
Whole red chillies 2
Curry leaves handful

1. Take a pan with some oil and add the Chana Dal, hing, Onions, shallots and garlic. Stir fry for a few minutes. Add the whole red chillies.
2. Add the chopped tomatoes and salt. Allow the tomatoes to turn mushy. Then add the Pudina/Mint leaves and stir for another 2 minutes. Switch off the flame. Once cooled down, transfer to a blender and blend until smooth.
3. For the tempering, add some oil in a pan and add all the ingredients mentioned above for tempering. Add the ground paste and mix well. Switch off the flame. Serve with Idlis and Dosas.

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