This dish can be either made with toor dhal or chana dhal.  But toor dhal gives a nice flavor and aroma.  Also instead of frying the toor dhal, it can be boiled until all the water is completely absorbed and then mashed and made into balls.

Ingredients

• ¼ cup toor dhal
• Canola oil for frying
• ¼ teaspoon mustard seed
• ¼ teaspoon fenugreek (methi) seeds
• 1 teaspoon canola oil
• ½ cup red onion sliced
• 2 – 3 garlic cloves chopped
• 1 strand curry leaves
• 1 teaspoon Jaffna chili powder
• 2 cups water
• ¼ cup coconut milk or 2% milk
• ¼ teaspoon tamarind paste/concentrate
• Salt to taste

Method

• Soak toor dhal for about 2 – 2½  hours
• Add a little bit salt and grind toor dhal coarsely in a food processor
• Heat oil in a frying pan and drop a spoonful (teaspoon) into the oil and fry until crispy and golden brown
• Drain on paper towel

• In a covered saucepan, add 1 teaspoon canola oil and add mustard seeds
• When the mustard seed start splattering add fenugreek seeds and fry for about 30 seconds.  Add onion, garlic and fry until onion turns golden brown
• Add curry leaves and fry for another minute or two
• Add fried toor dhal, water, salt, chilipowder, tamarind, coconut milk (**if using normal 2% milk do not add now) to the saucepan and bring to a boil
• Cover saucepan and cook for about 10 – 12 minutes (gravy will become a bit thick)
• ** If using 2% milk add it now and boil for another 3 – 4 minutes in a low flame
• Serve with pittu, idiyappam (stringhoppers) or rice