Pholsu

Pholsu is a Konkani Delicacy that is known to very few households. It is very similar to sambhar. Very Nutritious and easy to make. A dish packed with vitamins and nutrients. Tastes good with rice, dosas or idlis.

 My Mom, My Mentor, the one who made me what i am today learnt this from her Mom i.e  My Grandmother who has played a major role in my life. I spent the crucial years of my life with her and she guided me throughout and helped me grow...She has been a great source of inspiration to all of us. She has has faced a lot of struggles and difficulties in her life and fought through them with courage.She taught us to face problems with a smile and lead a simple life :) Our pillar of strength... Love You Lots Ammumma...Blessed to have you...You Are the Best. This one For You :)

Ingredients:

Servings - 4

Tuvar Dal - 1/4 cup

Potato - 1 Small diced

Carrot - 1 diced

Beans - 5 nos cut into 1/2'' pieces

Drumstick -  2  cut into  2'' pieces

Tomato - 1 

Ladies finger - 5 nos cut into 1'' pieces

Brinjal - 1 diced

Tomato - 1 chopped 

Tamarind - 1 gooseberry size dissolved in warm water.

Green chillies- 4 - 5 slit ( as per your taste)

Coriander leaves - For garnish

Salt- as per taste

For Seasoning:

Oil - 1 tsp

Jeera - 1 tsp

Asafoetida/Hing - 1/4 tsp

Curry leaves - 1 sprig

Method:

• Cook dal until completely done in a cooker.
• Take 1/4 tsp oil and fry the lady's finger pieces till they become soft. This is to avoid them becoming gluey and mushy once they are added to the curry.
• Transfer the dal in a deep bottomed pot,add the carrot, potato,beans, drumstick pieces, green chillies,1/4 cup water and salt to the dal and cook. 
• Once they are half cooked add the brinjal, tomato, lady's finger pieces and cook till done. 
• Squeeze the tamarind well and add this to the cooked veggies and dal mixture.
• Mix well and give a boil. Check for salt.
• Season with Jeera, hing and curry leaves.
• Garnish with coriander leaves and Serve hot with steamed rice boiled or white.

Note:

• I have used mustard for seasoning but the original recipe has only jeera.
• Do not make the curry too watery.
• You can avoid the tamarind and make it only with tomatoes.

Happy Cooking!!!