Posted by : Pragya Bansal


    For Tamarind pulp
    • 1 tsp Tamarind
    • ⅓ cup hot Water
    For Cooking Dal
    • 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
    For Cooking Vegetables
    • 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
    Important Ingredient
    • 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

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.

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