Ingredients:
Toor Dal (Split pigeon pea) – 1 cup
Potato – 1 med
Carrot – 1 med
Drumstick – 1
Brinjals – 3-4 small
Onion – 1 med
Tomato – 1med
Green chili – 2
Curry leaves – few
Turmeric powder – 3 pinches
Salt – as per taste
Tamarind – small lemon size
Sambar powder – 2 tbsps
For tempering/talimpu.
Oil – 2 tsps
mustard seeds – 1/2 tsp
Dry chilis – 2
Garlic – 2 pods
Onion – small piece
Curry leaves – few
Method:
1.Wash and boil the toor dal in a pressure cooker with enough water and 1/2 sp of oil.
2.Mean while prepare vegetables by peeling skins of the carrots,potatoes,onions and drumstick and cut into 2 inch pieces.Chop onion,tomato and green chili.
3.Wash and soak the Tamarind in hot water.
4.When the dal is ready turn of heat and let pressure come of and open lid and mash the dal little and add all the vegetables along with few curry leaves,salt turmeric powder and sambar powder and 3 cups of water and cook again for 5-6 mins to let the veggies cook.
5.turn of heat let pressure off and open lid add the tamarind juice and adjust salt and consistency by adding water and bring to boil with open lid and turn of heat.
6.Prepare for tempering,add oil to a small pan and splutter mustard seeds and add sliced onion and crushed garlic fry 2 mins and add dry chilis broken and deeseeded and curry leaves fry 2 more mins and add to the boiled sambar.
7.Transfer into serving bowl.
Serve with rice,pappad and pickle of your choice.Or can be served with idlis also.
By Kezia Mary