¼ cup Moong Dal/Split Green Gram Lentils
4-5 Green Chili
¼ tsp Turmeric Pd
1 Tbsp Oil
¼ tsp Mustard seeds
¼ tsp Urad dal
¼ tsp Cumin seeds
1 pinch Asafetida
1 Red Chili
1 sprig Curry Leaves
½ tsp Tamarind paste
Take the lentils in a pressure cooker. Add 1 cup water, turmeric powder and ½ tsp oil. Pressure cook for 2 whistles until lentils are just soft.
Meanwhile, chop onions, tomatoes and potatoes. Slit the green chilies.
Heat oil in a pan. Splutter mustard seeds and then cumin. Add curry leaves and asafetida. Then add onions and sauté. Add potatoes, tomatoes and green chilies. Stir fry until well mixed. Add this to the cooked lentils along with salt. Add enough water (about ½ - 1 cup) and tamarind paste. Bring to a boil. Simmer for 5 minutes. Dilute the gravy if necessary. (Chettinad Gravies are usually very thin).
Garnish with coriander leaves.
Keppai Idiappam with Tomato Pachadi
Serve hot with Idli/Idiappam/Upma/Aapam/Chapathi etc.