1 /2 cup tur/arhar dal/pigeon peas lentil
5 to 6 Shallots
2 drumstick
4 to 5 baby brinjal/1 brinjal chopped
1 carrot
1 cup pumpkin diced
1 med sized tomato
salt to taste
1 1/2 tsp jaggery or as needed
Tamarind 2 tsp soaked in warm water
Grind to
4 tbsp fresh grated Coconut
1 tsp chana dal
1/4 tsp methi seeds
1 tsp cumin seeds
1 1/2 tbsp coriander seeds
4 to 5 dry red chillies
7 to 8 pepper corns
Tempering
2 red chillies
a sprig Curry leaves
1 1/2 tbsp Oil /ghee
1 tsp Mustard seeds
Pinch of asafoetida
- Soak the dal for 20 min .
- Boil it till soft .I prefer boiling it in a vessel you can pressure cook too.
- Also I boil the veggies separately .
- Dry roast the chana dal chilli and all spices mentioned.
- Grind the roasted spices with fresh coconut to a paste.
- In a vessel /pan heat oil or ghee add curry leaves mustard seeds and asafoetida.
- Add the chillies.
- Add shallots and saute .
- Also add 1 chopped tomato and saute.
- Now add the ground paste and saute for few minutes.
- Add the boiled dal and mix.
- Add water and salt.
- Now add the boiled veggies and let it simmer .
- Now add jaggery.
- Add tamarind pulp and simmer for 10 minutes .
- you can add tempering over the sambar too.
