Preparation Time: 20 mins
Cooking Time: 15 mins
Total Time: 35 mins
Cooking Time: 15 mins
Total Time: 35 mins
Ingredients for Sambar
For The Sambhar Masala (makes ¼ Cup)
5 red chillies (pandi) , broken into pieces
½ tsp chana dal (split bengal gram)
½ tsp cumin seeds (jeera)
½ tsp fenugreek (methi) seeds
½ tsp black peppercorns (kalimirch)
2 tbsp coriander (dhania) seeds
For The Sambhar Masala (makes ¼ Cup)
5 red chillies (pandi) , broken into pieces
½ tsp chana dal (split bengal gram)
½ tsp cumin seeds (jeera)
½ tsp fenugreek (methi) seeds
½ tsp black peppercorns (kalimirch)
2 tbsp coriander (dhania) seeds
Other Ingredients
½ cup toovar (arhar) dal , washed and drained
¼ tsp turmeric powder (haldi)
¼ tsp asafoetida (hing)
1 cup red pumpkin (bhopla / kaddu) cubes
½ cup potato cubes
½ cup tomato cubes
½ cup onion cubes
½ cup drumstick pieces (each cut into 2") and slit green chillies
1 tbsp tamarind (imli) pulp
1 tbsp oil
½ tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
1 red chilli (pandi) , broken into pieces
1 tbsp finely chopped coriander (dhania)
½ cup toovar (arhar) dal , washed and drained
¼ tsp turmeric powder (haldi)
¼ tsp asafoetida (hing)
1 cup red pumpkin (bhopla / kaddu) cubes
½ cup potato cubes
½ cup tomato cubes
½ cup onion cubes
½ cup drumstick pieces (each cut into 2") and slit green chillies
1 tbsp tamarind (imli) pulp
1 tbsp oil
½ tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
1 red chilli (pandi) , broken into pieces
1 tbsp finely chopped coriander (dhania)
Method For the sambhar masala
1. Combine all the ingredients in a small non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously.
2. Allow the mixture to cool completely, once cooled blend in a mixer to a smooth powder. Keep aside.
1. Combine all the ingredients in a small non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously.
2. Allow the mixture to cool completely, once cooled blend in a mixer to a smooth powder. Keep aside.
How to proceed For the sambhar?
1. Combine the toovar dal, turmeric powder, asafoetida and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Whisk the dal well.
3. Combine the whisked dal, vegetables, salt and 1½ cups of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 20 to 25 minutes, while stirring occasionally.
4. Add the tamarind pulp, 1 cup of water and the prepared sambhar masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
5. Add the coriander and mix well. Keep aside.
6. Heat the oil in a small non-stick pan ,add the mustard seeds.
7. When the seeds crackle, add the curry leaves and red chillies and saute on a medium flame for a few seconds.
8. Add this tempering to the prepared sambhar and mix well.
9. Serve hot.
1. Combine the toovar dal, turmeric powder, asafoetida and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Whisk the dal well.
3. Combine the whisked dal, vegetables, salt and 1½ cups of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 20 to 25 minutes, while stirring occasionally.
4. Add the tamarind pulp, 1 cup of water and the prepared sambhar masala, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
5. Add the coriander and mix well. Keep aside.
6. Heat the oil in a small non-stick pan ,add the mustard seeds.
7. When the seeds crackle, add the curry leaves and red chillies and saute on a medium flame for a few seconds.
8. Add this tempering to the prepared sambhar and mix well.
9. Serve hot.
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