Ingredients:

• 1.25 cup – Toor Dal
• 1/4 cup or less – Tamarind extract
• 1 – medium Onion
• 2 – medium Tomatoes
• 1/2 cup – beans, chopped into 1 inch size
• 1/2 cup – radish, chopped
• 1/4 cup – carrot, chopped
• 1 – drumstick, chopped and boiled in salt water
• 1/2 cup – bottle gourd, chopped
• 3 tbsp – sambar powder
• To taste – salt
• 3/4 tsp – Turmeric powder
• 1 big stalk – Curry leaves
• 2 pinches – asafoetida/hing
• 1/2 tsp – mustard
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Methi seeds
• 2 tbsp – oil
• 2 tsp – Sugar (optional)

Method:

1. Cook dal in a pressure cooker with 1 tomato and a little bit of haldi.
2. Take a big vessel and pour oil in it and add mustard, cumin, methi seeds.
3. The flame should be low, so that the seasoning is not burnt.
4. When they splutter, add hing and curry leaves.
5. Now add all the vegetables along with haldi, salt and stir well.
6. After 5 mins, add water and allow the vegetables to cook.
7. When it starts boiled, leave it for 10-15 mins or till the vegetables get cooked.
8. Vegetables should not get too soft or mushy.
9. When dal is cooked, mash it well and add the vegetables mixture in it. Mix well.
10. Now pour tamarind water, 1 cup of water and salt, according to taste, in the cooker.
11. Mix and allow to boil for 5 mins.
12. Mix the sambar powder with some water and pour it into the cooker.
13. Leave for another 3-4 mins.
14. If more water or powder is required, add it.
15. If the sambhar is sour then add some sugar.
16. Remove and serve delicious sambar with hot rice, papad and pickles.

Recipe courtesy of Mrs. Bodkai