|Coriander Leaves||1/2 cup|
|Curry Leaves||15 number|
|Sambar Powder||3 tbsp|
|Tamarind||Size of a lime|
|Toor dal||1 cup|
- Prep the Veg: Clean and Slice the drumstick into 2 cm long pieces. Slice one onion and all the tomatoes into chunks. Chop one onion finely.
- Prep the tamarind: Heat half cup of water and soak the tamarind in it for around 5 mins. Squeeze and strain the pulp and keep the tamarind water aside.
- Cook the dal: Cook the dal in a pressure cooker with water and turmeric powder for at least 4 whistles. Once the pressure settles, open the cooker and mash the dal. Add 1 cup of water and mash the dal till it becomes a paste consistency. Use a ladle to mash the dal.
- In a vessel, heat one tbsp of oil and roast the onion chopped into chunks. Once the onion cooks, add in the tomatoes and cook them for a few minutes. Then add in the dal,the chopped drumstick, the tamarind water and cook till the drumstick is cooked.
- Prep the Masala: Heat 1 tbsp of oil in a pan, add in the sambar powder and asafoetida. Fry the powder for a minute making sure it doesn't get burnt. Add water to the powder mix till it reaches paste consistency. Add this masala paste to the dal and drumstick mixture. Add in the remaining water to the mixture and let it boil.
- Make the Tadka: In the meanwhile, in a separate pan heat tbsp's of oil, add in mustard seeds, curry leaves and red chilies. Once the mustard seeds crack, add in the finely chopped onion and roast it till the onion turns golden brown. Add this tadka to the sambar.
- Add salt to taste and cook the sambar for another 5 mins. Then turn off the stove.
- Garnish with chopped coriander leaves and the Sambar is ready to serve.
- To cook 1 cup of dal add 3 cups of water and pressure cook.
- To make the sambar powder masala, you will need approximately 3/4 to 1 cup of water.
- You can add in vegetables of your choice, instead of drumstick.
- Add in more water to adjust the consistency of the sambar if you like it thinner.