Steps for preparation

  • Wash Thinai and toor dal properly two to three times.
  • Soak them together with enough water for 30 minutes.
  • Rinse and chop the vegetables and keep aside.
  • Heat oil in a pressure cooker, add mustard and cumin seeds.
  • Add asafoetida, fenugreek seeds/powder garlic and curry leaves.
  • Let mustard seeds splutter and add chopped onions.
  • Saute onions and add tomato.
  • Cook tomatoes soft and add chopped vegetables one by one.
  • Also, add turmeric powder and sambar powder.
  • Pour water, add required salt and bring it to boil.
  • If you are using brinjal add them at last.
  • When water comes to full boiling add soaked Thinai with toor dal.
  • Mix well, cover and pressure cook for five to six full whistles.
  • Let the pressure drop on its own, open lid, add ghee, mix and mash.
  • Serve hot .