This is a restaurant style sambar which is lightly sweetened with jaggery. Lots of shallots and coriander leaves are added and is made with freshly ground masala.
Ingredients
1. Tuvar dal – ½ cup
2. Pumpkin chunks – 250 gm
3. Tomato – 2
4. Tamarind (soaked) – small lemon size
5. Shallots – 10-12
6. Turmeric – ½ tsp
7. Jaggery – 1 Tbsp
8. Asafoetida – ¼ tsp
For masala paste
1. Oil – 2 tsp
2. Kashmiri red chillies – 6
3. Coriander seeds – 1 Tbsp
4. Chana dal – ½ Tbsp
5. Urad dal – ½ Tbsp
6. Pepper – 1 tsp
7. Jeera (Cumin seeds ) – 1 tsp
8. Raw rice – 1 Tbsp
9. Fenugreek (methi) seeds – ½ tsp
10. Grated coconut – ¼ cup
Preparation
1. For the masala paste – Heat oil and fry all ingredients under Masala Paste, one by one, except coconut. Then mix in coconut and remove from heat. Cool and grind to paste with little water. Keep aside.
2. Heat oil in a pressure cooker. Crackle mustard seeds, red chillies, asafetida, curry leaves, shallots. Saute for a minute.
3. Add the pumpkin chunks, tomato, turmeric powder, jaggery and salt. Cook till the pumpkin is cooked (for 2 whistles) and mashed.
4. Add soaked tamarind and boil for 2-3 minutes.
5. Add the masala paste and boil for 5 minutes on medium flame. Mix in coriander leaves. Adjust the salt and remove from heat.
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