Kayi tomato huli

Ingredients:

Toor dal - 1 cup
Tamarind pulp - 1/2 cup
Green chillies - 2 medium
Salt - as required
Turmeric - 1/4 tbsp
Jaggery - Indian gooseberry size / amla size
Green Tomatoes - 4 medium chopped
Sambhar powder - 1 tbsp
Coriander leaves - 1/4 cup chopped.

Tempering:

Ghee / Clarified butter -1 tbsp
Hing / Asafoetida - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana dal - 1/4 tbsp
Curry leaves - 10

Oil - 2 tbsp

Method:

1) In a pan add 2 tbsp of oil and then add dhaniya, jeera,  menthya, red chillies, 6 curry leaves and fry them until golden brown.
2) Once its cooled down, make them into fine powder.
3) Meanwhile cook the toor dal with turmeric in a pressure cooker into mashable consistency.
4) Take another pan, add cooked, mashed dal and the water required to get consistency,  mix well. After 2 mins of stirring add tamarind pulp and mix well. Cook for another 2-3 mins.
5) Now slit green chillies into half and add to the dal and tamarind pulp mixture which is boiling followed by salt, jaggery. Cook for another 3 mins.
6) Now add chopped green tomatoes and boil for 5-6 mins or until green tomatoes are cooked well (Not the mashing consistency but cooked). 
7) Now add the powdered sambhar masala and boil for 3 mins. Now turn off the flame.
8) In a separate pan, add 2 tbsp of ghee, mustard. Wait until it splutters. Now add red chillies, hing, curry leaves and add this to the huli prepared.
9) Garnish it with coriander leaves.

Kayi tomato huli is ready to eat.

Note:

1) Oil can also be used for seasoning instead of ghee for those who are health conscious.
2) Boil the tamarind, salt in water. Until water is completely in boiling stage.
3) You can also add the tomatoes and cook in pressure cooker.