Vegetable Sambar

INGREDIENTS

• ½ cup toor dal (arhar dal)
• 2 cups water
• ¾ teaspoon turmeric powder
• 5 to 6 pieces drumstick
• ½ cup carrot, chopped
• 1 cup tamarind juice
•  1 green chilli, slit lengthwise
• ¾ tomato, finely chopped
•  Few curry leaves
•  ¾ teaspoon jaggery
•  ½ onion, cubed
•  Salt to taste
•  1 tablespoon sambar powder

For the tempering:

• 2 tablespoons coconut oil/cooking oil
• ¾ teaspoon mustard seeds
• Pinch of hing (asafoetida)
• 2 dried red chillis
• Few curry leaves

METHOD

• Pressure cook the dal and vegetables in a single cooker in 2 separate bowls. To do this, add the washed toor dal with
• 2 cups of water and ¼ teaspoon turmeric powder to one bowl. In another bowl, add the carrot and drumsticks without any water.
• Pressure cook for 5 whistles on a medium flame.
• When the pressure releases, mash the dal well.
• In a large kadai, add 1 cup of tamarind juice.
• Add the chilli, tomatoes, curry leaves, balance turmeric powder and jaggery. Bring it to a boil.
• Add the onion and salt. Mix well and boil for 5 minutes.
• Add the cooked vegetables and bring to a boil again. Do not overcook the vegetables. Now add the mashed dal and mix well.
• Bring the sambar to a boil.
• Then add the sambar powder and mix well. Boil for a minute and turn off  the heat.
• Prepare the tempering by heating oil in a small kadai. Add the mustard seeds, hing, red chillis and curry leaves. Once they splutter, pour over the sambar.
• Mix well and serve with hot steamed rice or idlis.