1 onion chopped
1 tsp ginger garlic paste
1/2 cup tamarind water extracted from a smaller than lemon sized ball of tamarind
mustard seeds and curry leaves for tempering
1 tsp oil
Clean and wash dal, add in pressure cooker along with-water, onion, ginger garlic paste, coconut, pineapple, turmeric, sambar powder and salt.
Pressure cook for one whistle and simmer for 2 mins. Turn off flame and let cool. Add tamarind water and boil , add chopped coriander, simmer. In a tadka pan, heat oil, add mustard seeds and curry leaves and pour over simmered sambar. Stir and turn off flame. Cover and let stand for a couple of mins before serving.
I used mixed dal. I used juice of half a lemon cos Niket is allergic to tamarind. I skipped tempering, cos I was using it for Yashi, my 7mo baby.
The sweet sour taste of pinepple and lemon was very good :) Should serve with spicy chutney if serving with idlis. It is good as soup as well!
This is going to Fruit / veggie a month- Pineapple
guest-hosting-veggiefruit-month-event on Rupali's blog, linking my post to Priya of Mharo Rajasthan
This is also going to Cooking with whole foods
Linking to announcement page at Suma's blog and Kiran's announcement page