This is a chettinad special dish that can be paired with Idiyappam, Upma, Idly, Dosai, Puttu. The recipe always has egg plant, I din't have it today... So I did it without the egg plant which is also equally good. The main ingredient is the "Moong Dal"...
I would like to enter it for the MLLA - 19 started by Susan (http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html) and hosted by easy crafts (http://simpleindianfood.blogspot.com/2009/12/mmla-19th-helping-event-announcement.html)
Moong dal - 1 hand full
Onion - 1
Tomato - 1
Potato (small) - 1
Green chilli - 2
Tamarind concentrate - 1/2 spoon
Turmeric powder - a pinch
1. Cut the onion and tomato. Pressure cook the moong dal, onion, tomato, potato, chilli, and tumeric powder to 2 whistles
2. Add the tamarind paste and salt to this pressure cooked mixture and add water and cook
3. Heat oil separately to slutter mustard seeds and add it to the mixture
4. Cut coriander leaves and add to the mixture and leave it in heat for few minutes
Note: The egg plant is cut and pressure cooked along with dal and other mixture.