1 cup toor dal (washed and soaked
for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil
- Add tamarind, 1/2 tomato & 1
onion chopped, to the dal.
- Pressure cook till dal is done
very soft. (Approx. 4 whistles)
- Remove dal and beat with a whisk
or churner till smooth.
- Grind to a paste, 1 onion, 1/4
tomato, jaggery, garlic, all dry masalas.
- Chop the remaining onion and
tomato to medium or fine pieces.
- Heat oil, add seeds , curry
leaves and allow to splutter.
- Add onion, pumpkin, tomato and
stir fry for 2 minutes.
- Add paste, and cook for further
- Add dal and bring to a boil on
- Add enough water to get sambar
- Check and adjust masalas as
- Simmer for 12-15 minutes on low,
till the aroma exudes.
- Add chopped coriander before
- Serve steaming hot with hot
idlis, coconut chutney and ghee.
You may substitute homemade masala with ready made. But you may
even prepare the homemade powder in quantity and store in a
clean airtight jar for 6 months.
If using ready made masala, supplement with the following:
1 tsp. dhania seeds, 1 tsp. cumin seeds, 1 stalk curry leaves,
1/2 tsp. methi seeds. Roasted and ground together with the
ingredients for paste.
Making Time: 30 minutes
(excluding pressure cooking time) Serves: 4-5 servings