Ingredients: 1/2 cup Arhar dal (Split Toor Dal) – cooked,1 Potato (Aloo) – cut into cubes,3 Brinjal (Baingan / Eggplant) – cut into cubes,1/4 cup Raw Banana – cut into cubes,1/2 cup Bottle gourd (lauki) – cut into cubes,18 gram Tamarind,2 teaspoons Jaggery – powdered,1 sprig Curry leaves,1 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),1 Dry Red Chilli,2 teaspoons Sunflower Oil,Salt – to taste,1 teaspoon Sunflower Oil,1 tablespoon White Urad Dal (Split),3 tablespoons Fresh coconut – grated,2 tablespoons Coriander (Dhania) Seeds,1/2 teaspoon Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies
Time in minutes: 30 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: To begin making Andhra Style Pindi Miriyam Recipe, wash and pressure cook the toor dal to 3 whistles, mash and keep aside.Heat oil in a pan and roast all the ingredients mentioned in the spice paste table and grind it to a smooth paste using a mixer grinder by adding little water and keep aside.Soak the lemon sized tamarind in half a cup of warm water, squeeze and extract the pulp and keep aside.In the same pan, add all the vegetables, 2 cups of water, prepared spice paste, salt and let the mixture boil until the vegetables are cooked.Now, add the tamarind extract and cook until the raw smell of the tamarind goes away.Add in the cooked and mashed dal, mix well and let it simmer for 5 minutes.Now, prepare a tadka by heating oil in a small tadka pan. Add in the mustard seeds, cumin, red chilli and curry leaves, let it splutter.Add this prepared tadka to the boiling Andhra Style Pindi Miriyam Recipe, simmer for another 2 minutes and switch off the flame.Serve the Andhra Style Pindi Miriyam Recipe along with Steamed Rice, Andhra Style Kakarakaya Vepudu Recipe, Pineapple Rasam Recipe and Roasted Papad for a weekday lunch or dinner.