| Making time: |
30 minutes (excluding pressure cooking time)
Ingredients (Serves: 4-5) |
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Ingredients
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4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used) |
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2 tbsp. sambar masala |
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1/4 tsp. turmeric powder |
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1 tsp. red chilli powder |
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1/2 tsp. each cumin and mustard seeds |
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3 whole red chillies |
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1 stalk curry leaves |
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4 onions |
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1/2 cup pumpkin or bottle gourd boiled and cubed |
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1 large tomato |
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1 tbsp. chopped coriander leaves |
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2-3 brinjals |
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1 drumstick |
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100gms of chopped mixed vegetables, potato, peas, cauliflower, carrot
salt to taste |
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2 tbsp. oil |
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| Instructions: |
Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
Pressure cook till dal is done very soft. (Approx. 3 or 4 whistles)
Remove dal and beat with a whisk or churner till smooth.
Grind to a paste, 1 onion, 1/4 tomato, 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, brinjal, pumpkin, tomato, drumstick, chopped vegetables and stir fry for 2-3 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.
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