Ingredients:

• Vegetables : Ash gourd – 100g, cubed
• Tomatoes – 2, cubed
• Drumsticks – 6 to 7 pieces -chopped medium size
• Lady’s finger – 15 to 20 pieces, chopped medium size
• Red Pumpkin -50g – cubed
• 1/2 cup – Toor Dal
• 1 small marble-sized ball – Tamarind (to be soaked in warm water)
• Vegetables such as brinjal, Onion and Potatoes may be added as per taste.
• Salt to taste
• For masala :
• 1 tsp – Refined oil
• 1/2 tsp – Methi seeds
• 1.5 tsp- Red Chilli powder
• 3/4 tsp- Turmeric powder
• 1 tsp – Hing powder
• 2.5 tsp -Dhania powder
• 3/4 cup – Grated Coconut
• For tempering :
• 3/4 tsp – Refined oil
• 3/4 tsp – Mustard
• 8-10 – Curry leaves

Method:

1. Pressure cook the toor dal along with the ash gourd and a pinch of turmeric for up to 3 whistles.
2. Cook the other vegetables in a pan until soft.
3. Heat 1 tsp of oil in a pan and add the lady’s finger and saute until soft.
4. Mix it with the cooked vegetables.
5. Dry roast all the masala ingredients for 2-3 mins. Grind this with water into a smooth paste.
6. Add the masala paste to the veggies.
7. Add toor dal and pumpkin pieces to the vegetables.
8. Add warm water to achieve the desired consistency.
9. Add salt to taste and boil.
10. Add the tamarind juice to the sambar and boil for another 2-3 mins. Keep aside.
11. Heat 3/4 tsp oil and splutter the mustard seeds. Add curry leaves.
12. Add this to the sambar.
13. Serve hot with rice and papad.

Recipe courtesy of JR