1/2TeaspoonTamarindTamarind paste or 1 tablespoon whole seedless tamarind
1/2TeaspoonSea SaltOr to taste
1/4TeaspoonTurmeric Powder
1TablespoonKootu Powderor Sambar powder
2TablespoonsCoconut OilCold pressed
Tempering
1TeaspoonMustard
1TeaspoonCumin Seeds
Instructions
Stove-Top
Pressure cook toor dal, cabbage, tomato and whole tamarind (if you are using this in place of instant tamarind paste). About 8-10 minutes in a standard Prestige pressure cooker. Allow the steam to release and open the lid.
Add turmeric, salt and jaggery powder to the pressure-cooked contents and mix well.
Heat oil in another large pan. Add cumin and mustard seeds; once they crackle add chili pepper and onions. Sauté till onions start browning.
Add the dal-veggie mix, stir, add some chopped cilantro and mix well.
Transfer to bowl, garnish with more cilantro.
Instant Pot
Wash dal, 1/2 cup water in bowl, add tomato. Add 3/4th cup water to IP and set the bowl in the pot. Close lid and pressure cook for 24 minutes. Allow for natural release and remove lid. Add jaggery, salt, tamarind paste, mash with spoon and set aside.
Set IP on 'Sauté' mode. Add oil and wait for 'hot' sign, add cumin, mustard seeds, chili pepper, cook for a minute. Add onion, sauté for a couple of minutes. Add cabbage, turmeric powder, and mix well.
Add cooked dal, kootu podi and mix well. Set lid and set IP on 'steam' mode for 2 minutes.
Allow for natural release, remove lid. Add cilantro, mix well.
Transfer to bowl and serve hot.
Video
Notes
Great with steamed brown rice and organic ghee or with hot Methi Paratha.*Use organic ingredients wherever possible