Athai's samaiyal

​urad dhal fry slowly in low flame 4 cups  Asafoetida add at last in hot dhal Curry leaves add atlast until crisp in hot dhal 1 cup channa dhal add w urad dhal Gaelic optional fry with dhal Tamarind one small gooseberry size Salt add at last Roast dhal for one hour on low flame 🔥 

​Varagu rice 2 cups Idli rice 2 cups Urad dhal 1 hand fist closed Fenugreek 1 tsp Soak for 6 hours Cooked rice 3 tablespoons  Grind and ferment Pour in AApam pan

In a cooker boil rajma with water and turmeric for 5 whistles Oil Pattai, cloves, green chillies  ​small onion 1 hand fry well Garlic 10 pods fry well Jeera 1/2 tsp add less to avoid bitterness  Sombu 1/2 tsp only add when onion is fry in Peppercorn 1/2 tsp Curry leaves  Tomatoes 3 fry well Coriander powder 1 tsp Cool and grind to fine paste Pour the ground mixture to boiled rajma and cook for 3 whistles or 20 minutes in sim.  Serve w coriander leaves.