INGREDIENTS
2 tablespoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 dried red chilli, broken
1 sprig curry leaves
1 teaspoon minced ginger
2 green chillies, chopped
1/2 cup onion, finely chopped
1/2 cup tomatoes, chopped
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon asafoetida
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 cup water (divided)
2 tablespoon besan flour
2 tablespoon coriander leaves
½ of a lime, juiced
INSTRUCTIONS
Heat vegetable oil in a pan and add the mustard seeds, cumin seeds, fennel seeds, red chillies, curry leaves, minced ginger and green chillies. Let the mustard seeds crackle. Saute for a few seconds.
Add the finely chopped onions and saute for a few minutes till the onions are soft.
Add in the chopped tomatoes, salt, and a little sugar to balance the sourness of the tomatoes, asafoetida, red chilli powder and turmeric powder. Mix everything well to combine.
Cover the pan with a lid and cook till the tomatoes are mushy. Mash everything with a potato masher. The tomatoes should be completely mashed.
Add a cup of water and let it come to a boil.
In the meantime, make a slurry with besan flour and a cup of water.
Once the water comes to a boil in the pan, add the slurry. Cover the pan with a lid. Simmer for 3-4 minutes.
Finally, finish with a generous sprinkling of coriander leaves and lime/lemon juice.
Serve with idli and dosai.