How to make...Vendhaya masiyal

A protein-rich dish that is easy to make

Mythili Krishnan is a retired teacher and home-maker who loves cooking South Indian dishes.

I learnt Tanjore-style cooking from my mother and Mysore cuisine from my mother-in-law. Vendhaya masiyal is a dish I treasure making. When I moved as a young bride to Delhi my mother would send me recipes every week via letters. The masiyal was one such recipe that I mastered from her letter.

What you need

Toor dal - 1/3 cup

Channa dal - 1/3 cup

Moong dal - 1/3 cup

Mustard seeds - 1 tsp

Fenugreek - 1/2 tsp

Red chilli - 6 or 7

Asafoetida - a pinch

Tamarind – lemon-sized ball

Salt - as required

Cooking oil - as required

Curry leaves and coriander leaves, chopped - 2-3 tsp

Cooking instructions

Heat oil in a heavy-bottomed pan or pressure pan.

Add mustard seeds, fenugreek, asafoetida and red chillies, and allow to sputter.

Now add all the dals and sauté. When they turn golden brown, add sufficient water and pressure cook.

Soak tamarind and make a pulp.

When the dal is cooked, add tamarind pulp and salt.

Mash everything well in the pan and let it simmer for five minutes. Garnish with coriander and curry leaves.

Serve hot with rice and papad.