TOOR DHAL CURRY || PARIPPU CURRY || PAPPUKOORA

Ingredients
Toor dhal - 1/2 cup (Soak for half an hour in warm water)
Fenugreek seeds - 2 pinches
Turmeric powder - little
Tomato - 2 medium (ripe one, chopped)
Asafoetida powder - 1 pinch
Dry red chilies - 5 (cut each one into 2 pieces)
Green chilies - 5 (slit, cut each one into 2 pieces)
Tamarind paste - 1/2 tsp
Oil - 1 tsp
Mustard seeds
salt as needed
Curry leaves
Coriander leaves

Method
Pressure cook toor dhal with fenugreek seeds, and turmeric powder with just enough water for more than 4 whistles. Mash cooked toor dal mixture well and keep it aside. If needed, grind once in a blender.

In a pan, heat oil and crackle mustard seeds. Add asafoedita and dry red chilies. Now add chopped tomatoes, slit green chilies, curry leaves. Saute well until tomatoes are cooked enough. Now add tamarind paste mixed in water to the pan and bring it to a boil. Add toor dal mix, add salt and water as needed. Cook till desired consistency is reached and garnish with chopped coriander leaves to eat hot with Rice.