Sambhar

By thinktank

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Ingredients

3/4 cup toovar (arhar) dal
1/2 cup bottle gourd (doodhi / lauki) cubes
6 to 8 drumsticks (saijan ki phalli / saragvo) , optional
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
2 pinches of asafoetida (hing)
1/2 cup tomato cubes
8 small shallots (madras onions)
salt to taste
3 tbsp sambhar powder
2 tsp chilli powder
a pinch of turmeric powder (haldi)
2 1/2 tbsp tamarind (imli) pulp
2 tbsp finely chopped coriander (dhania)

Details

Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Wash the dal thoroughly and drain.
Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Blend the dal using a hand blender till it is smooth and keep aside.
Combine the bottle gourd and drumsticks with ¾ cup of water and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft. Keep aside.
Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
Add the asafoetida, cooked bottle gourd and drumstick, tomatoes, shallots, salt, sambhar powder, chilli powder, turmeric powder, tamarind pulp and ¾ cup of water, mix well and bring to boil. Cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Add the coriander and mix well.
Serve hot.