Categories: Side dish for Idli/Dosa, sambar/Curry/Huli

Ingredients

• 1 cup Red gram (soak for atleast 1 hour)
• 1 no Onion (cut lengthwise)
• 1 cup Choice of vegies (carrots, radish,drumstick,beans,okra,brinjal))
• 2 nos Tomato
• 1 no Green chilli
• 3 clove Garlic
• 3 tsp Tamrind juice (or thick store bought pulp 1/4 tsp)
• 3 tsp Red chilli powder
• 2 tsp Corrainder powder
• 1/4 tsp Turmeric powder
• 2 tsp Sambhar powder (store bought gives good color)
• 2 tsp Salt (or to taste)
• 2 tbsp Oil
• 1/2 tsp Mustard
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 2 nos Dry red chilli
• 1/2 tsp Asafoetida powder
• 7 nos Curry leaves
• 3 cup Water
• 1 stks Corrainder leaves (chopped for garnishing)

Directions

1. Wash and soak Toor dhal (Thuvaram paruppu ) in water for atleast 1 hour. Then pressure cook it with little salt until you get 3 to 4 whistles from your cooker. Once done and when the pressure releases, open and mash it immediately with spatula or blend well and keep aside.

2. Heat oil in a pressure cooker and add mustard, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida, let them splutter, then add Onions, greeen chilli , garlic, tomatoes, all the vegies except okra(Ladies finger) and fry them for few minutes. To this add tumeric powder, red chilli powder and dhania powder and pressure cook them with salt and 1 cup of water. Do not pressure cook okra this may turn the sambhar very mushy and sticky, so instead, shallow fry them seperately in a pan and keep aside. Now transfer all the contents to a regular deep sauce pan, mix cooked dhal or paruppu , tamrind pulp , sambar powder and salt, bring it to a boil and reduce to simmer. When it reaches desired consistency garnish with corrainder leaves.

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