Sweet and Tangy Kairi Sambhar

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings

Ingredients

To Be Grounded Into A Powder
1 tbsp coriander (dhania) seeds , roasted in ghee
4 to 5 whole dry kashmiri red chillies , roasted in ghee

For The Sambhar
2 to 3 raw mango , peeled and diced
2 tbsp toovar (arhar) dal
3 tbsp yellow moong dal (split yellow gram)
1/4 tsp turmeric powder (haldi)
2 drumsticks (saijan ki phalli / saragavo)
1/2 cup green peas
salt to taste
4 to 5 green chillies , finely chopped
of ginger (adrak) , crushed
1 tbsp jaggery (gur)

Other Ingredients
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
a few curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tsp coriander (dhania) for garnishing

Method

For the sambhar
For the sambharHeat a little water in a pressure cooker and cook the mangoes for one whistle.Allow the stream to escape before opening the lid and mash the mangoes lightly, adding a little water.In the same pressure cooker, add both the dals, add the turmeric and cook for 2 to3 whistles. Allow the steam to escape before opening the lid and keep aside.Combine the drumsticks and green peas in a deep pan and cook on a medium flame will half done.Add the salt, green chillies, crushed ginger and the raw mango pulp, mix well and let it boil for 3 minutes.Add the cooked dal and jaggery and mix well. Cook on a medium flame for 3 minutes.Add the prepared powder to the sambhar and mix well and simmer for 3 to 4 minutes.
How to proceed
How to proceedHeat the oil in a kadhai, add the mustard seeds and fenugreek seeds. When the seeds crackle, add the curry leaves and asafoetida and mix well.Pour this tempering over the sambhar and mix well.Serve hot garnished with coriander.