SAMBAR @ DHAAL
-is a dish in South Indian and Sri Lankan Tamil cuisines, made of pigeon peas. A variant of sambar called "pappuchaaru" (Telugu) is more common in Andhra Pradesh. Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas and is very popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.

Ingredients

1 cup toovar (arhar) dal

200 gms bottle gourd (doodhi / lauki) , cut into pieces

6 to 8 drumsticks (saijan ki phalli / saragavo), pieces (optional)

1 tsp mustard seeds ( rai / sarson)

1 tsp fenugreek (methi) seeds

6 to 7 curry leaves (kadi patta)

2 pinches asafoetida (hing)

2 tbsp sambhar powder

7 small sized shallots (madras onions)

2 tbsp tamarind (imli)

1 tbsp chopped coriander (dhania)

1 large or 2 medium tomatoes, quatered

2 tbsp oil

salt to taste

Method

Wash the dal thoroughly and add 4 teacups of water.

Pressure cook the dal until soft. Blend the cooked dal in a mixer.

Boil the pumpkin with the drumsticks in 1 1/2 teacups of water. Drain and add to the dal. if you like, boil the onions with the pumpkin.

Soak the tamarind in a little water and keep aside for 30 minutes. Rub the tamarind by hand and strain. Add to the dal mixture.

Heat the oil and fry the mustard seeds and fenugreek seeds until they begin to crackle. Add the curry leaves and fry for 2 to 3 minutes.

Add the asafoetida, cooked dal mixture, sambhar powder and coriander.

Add salt and boil for 5 to 7 minutes.

Add the tomatoes and boil again for 2 to 3 minutes.

Serve hot.