Posted by : Pragya Bansal
- 1 tsp Tamarind
- ⅓ cup hot Water
- ½ cup tur dal or arhar dal (pigeon pea lentils) – 100 grams
- 1 small bottle guard
- 1 tablespoon Peas
- Half potato
- 1 tablespoon french Beans
- ¼ teaspoon turmeric
- 1tsp salt or as required
- 1.5 to 1.75 cups water or add as required
- 1 to 2 drumsticks – scraped and chopped in 3 to 4 inches sticks.
- 6 to 7 pearl onions (sambar onions) or 1 small to medium onion, thickly sliced
- 2 tomato – small to medium, quartered or diced
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon kashmiri red chilli powder – optional
- salt as required
- 1.5 to 2 cups water or add as required
- 1 to 1.5 tablespoons Sambar Powder
- For Tempering
- 2 tablespoos oil
- ½ teaspoon mustard seeds
- 2 bay leaf
- 2 to 3 dry red chilly
- 5 curry leaves
For Tamarind pulp
For Cooking Dal
For Cooking Vegetables
Method / Process
- Soak the Tamarind in hot Water for 20 to 30 minutes.
- Once the Tamarind gets soft, then squeeze the Tamarind in the Water itself.
- Discard the strained Tamarind and keep the Tamarind pulp aside.
- Rinse Tuvar Dal a couple of times in Water.
- Drain all the Water and add the Dal in a 2 litre pressure cooker. Also add ¼ tsp Turmeric Powder and Salt.
- Add 1.5 to 1.75 cups Water and mix vegetables . Cover and pressure cook Dal for 7 to 8 whistles or 9 to 10 minutes on medium heat.
- When the pressure settles down on its own, open the lid and check the Dal. The Dal should be completely cooked and mushy.
- Mash the Dal with a spoon or wired whisk. Cover and keep aside.
- In a small pan or tadka pan, heat 2 tsp Oil. Add ½ tsp Mustard Seeds. Let the Mustard Seeds crackle.
- Then add 1 dry Red Chillies.
- Immediately add 5 Curry Leaves, Be careful as the Oil splutters while adding Curry Leaves.Fry them till the Red Chilies change color and Curry Leaves become crisp.
- Take the chopped vegetables in a pan (1 Onion (thickly sliced) when Onion turn little brown add 2 Tomato purii and mix them.
- Sprinkle Turmeric Powder, Kashmiri Red Chilli Powder and Salt as per taste.
- Once the vegetables are almost cooked, then add the Tamarind pulp and 1 to 1.5 tsp Sambar Masala and mix .
- Add one tsp Sugar if u like.
- Add the mashed Dal. Mix again very well. Simmer on a medium-low heat till the Sambar comes to a boil.
- You will see a frothy layer on top when the Sambar begins boiling. At this step switch off the heat. Cover and set aside.