Ukde Seeth, Dalithoy n Teppala /Szechuan pepper Chutney .
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick )
In a seasoning pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well
Teppala /Szechuan pepper Chutney .
wash n slighty crush the Teppala /Szechuan pepper n soak in little water for about 1/2 an hour .
Grind grated coconut, dry red chilly n tamarind to a fine paste n just before removing add the slightly crushed Teppala /Szechuan pepper n just grind for a second along with the soaked water ... remove add salt ...