Scrape and cut radish into round pieces.
- 1 cup toovar dal (soaked in water for one hour)
- 2 radishes
- 1 large tomato
- 1 large onion
- 1 tbsps. sambhar powder
- 1 tsp. jaggery
- 2 tbsps. finely grated coconut
- A little mustard
- 2 sprigs of curry leaves
- 6 whole cashewnuts
- 2 tbsps. oil
- Salt to taste.
Heat oil in a kadai.
Put in the mustard.
When it splutters add chopped onion.
Fry till golden brown. Mix chopped tomato, curry leaves, sambhar
powder and the grated coconut.
Keen frying for a few minutes.
Add drained toovar dal and the radish slices.
Add salt to taste and about two cups of water.
Simmer on a slow fire till cooked.
Serve hot with rice.