Sambar

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 4 to 6 servings (5serving )

Ingredients :

For The Sambhar Masala (makes 1/4 Cup)
5 red chillies (pandi) , broken into pieces
1/2 tsp chana dal (split bengal gram)
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
1/2 tsp black peppercorns (kalimirch)
2 tbsp coriander (dhania) seeds

Other Ingredients
1/2 cup toovar (arhar) dal , washed and drained
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup potato cubes
1/2 cup tomato cubes
1/2 cup onion cubes
1/2 cup drumstick pieces (each cut into 2\") and slit green chillies
1 tbsp tamarind (imli) pulp
1 tbsp oil
1/2 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
For the sambhar masalaCombine all the ingredients in a small non-stick pan and dry roast on a medium flame for 2 to 3 minutes, while stirring continuously.
Allow the mixture to cool completely, once cooled blend in a mixer to a smooth powder. Keep aside.

How to proceed
How to proceedCombine the toovar dal, turmeric powder, asafoetida and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Whisk the dal well.
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.
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.Add the coriander and mix well. Keep aside.Heat the oil in a small non-stick pan ,add the mustard seeds.When the seeds crackle, add the curry leaves and red chillies and saute on a medium flame for a few seconds.Add this tempering to the prepared sambhar and mix well.Serve hot.