Cut tomatoes and pressure cook them with moong dal, turmeric powder and water.
Dice brinjal and carrot into small pieces.
Soak tamarind for 10 minutes and extract the juice from it to make 2 cups. Add diced brinjal, carrot and peas to the tamarind juice and cook till the vegetables become soft. Add salt and sambar powder and cook for some more time.
Smash the cooked moong dal and tomatoes by hand and add the same to the boiling gothsu and cook for 5 more minutes.
Season them with mustard seeds, green chilli, urad dal, curry leaves, asafoetida and add cut cilantro. Serve with ven pongal.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.