SAMBHAR

Ingredients:
Toor Dal (red gram daal) 1 cup
Carrots 2, chopped roughly approx. 1 inch size
Green chili 1, chopped
Okra 5, sliced lengthwise into 4
Egg plant (baby) , tubular type 3 small size, 1 inch cube
Pumpkin( petha or kaddu) 2” square piece
Onions 2 cut into thin slices
Curry leaves 8-10
Tamarind 1” piece soaked in water and crushed
Water 4-5 cups
Salt to taste
Sambhar masala 2tbsp
Spices
Red chili powder ½ tsp
Hing (Asafotida) powder 1/8 tsp
Black mustard seeds 1/2 tsp
Dried red chillies 2
Fenugreek (Methi) seeds 1 tsp
Oil 3-5 Tablespoons
Method:
Soak the daal for 20 minutes. Drain and add 2 cups of water. Pressure cook it for about 5 to 8 minutes after the pressure is reached. Mash the hot daal.
Wash tamarind and boil with 1 cup water. When it cools down, extract juice.
Now add all the vegetables, tamarind juice, ½ of the sambhar masala, a few curry leaves, salt to the pressure cooker and give it 2 whistles on high flame and then keep it on low flame for 10 mins.
Heat oil in a small pan. Add methi seeds, hing, mustard seeds, curry leaves, dried red chillies and red chilli powder
Stir for 2-3 minutes. Add the cooked toor daal and mix well. Add 2 cups of water. Boil for 10-15 mintes.
Serve idli and sambhar hot.