Ingredients
1 cup toor dal (washed and soaked
for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also
be used)
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
4 onions
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
Method
- 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
2 minutes.
- Add dal and bring to a boil on
high.
- Add enough water to get sambar
consistency.
- Check and adjust masalas as
required.
- Simmer for 12-15 minutes on low,
till the aroma exudes.
- Add chopped coriander before
serving.
- Serve steaming hot with hot
idlis, coconut chutney and ghee.
Note:
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
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