- 5 red chillies broken into pieces
- 1/2 tsp chana dahl (split bengal gram)
- 1/2 tsp skinned urad dahl (skinned black gram)
- 1 tsp toovar dahl
- 1/2 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp black peppercorns
- 2 Tbsp coriander seeds
- 1 sprig curry leaves
- 1/2 cup toovar (arhar) dahl, washed and drained
- 3 cups water
- 1/4 tsp turmeric
- 1/4 tsp asafoetida (hing)
- 1 cup pumpkin cubes
- 1/2 cup potato cubes
- 1/2 cup tomato, chopped
- 1/2 cup onion, chopped
- 1/2 cup drumstick pieces (each cut into 2)
- 1 tbsp tamarind pulp
- 1/2 cup water additional
- Salt to taste
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1 dried red chilli, broken into pieces
- 1 tbsp finely chopped coriander
- Heata frying pan and turn the heat to low once the pan is hot.
- Dry roast chana dahl, urad dahl, toovar dahl and red chillies until the dahls turn golden brown.
- Add coriander seeds and fenugreek seeds and continue to roast all together on low heat until the coriander seeds turn cunchy; the fenugreeks seeds change colour and become fragrant.
- When the fenugreek seeds become aromatic, add the cumin seeds, black peppercorn and curry leaves and continue to dry roast on a low flame for a further 6minutes.
- Transfer to a plate and cool completely before grinding to a powder.
Dahl & Tempering
- Combine the toovar dahl, turmeric powder, asafetida and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Whisk the dahl well.
- Combine the whisked dahl, vegetables, salt and 1½ cups of water in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 20 to 25 minutes, stirring occasionally.
- Add salt to taste.
- Add the tamarind pulp, 1/2 cup of water and the prepared sambhar masala, mix well and cook on a medium flame for 10 minutes, stirring occasionally.
- Add the chopped coriander and mix well and set aside.
- Heat the oil in a small non-stick pan, add the mustard seeds. When the seeds crackle, add the curry leaves and red chilies and sauté on a medium flame for a few seconds. Add tempering to the prepared sambhar and mix well.
- Serve hot with Idli or Dosa
- You can add sliced eggplant to the sambhar along with other vegetables.
- Drumsticks (saijan is available from Indian grocers, in the freezer section)