Ingredients:

• 1 cup – Toor Dal (washed and soaked for 30 minutes)
• 4-5 strips Tamarind soaked for 5 minutes (paste or pulp may also be used)
• 1 tbsp- Jaggery or Sugar
• 2 tbsp – sambar masala
• 1/4 tsp- Turmeric powder
• 1 tsp- Dhania powder
• 1 tsp – Red Chilli powder
• 1/2 tsp- each cumin and Mustard Seeds
• 3 whole Red Chillies
• 1 stalk Curry leaves
• 4 Onions
• 1/2 cup – Pumpkin or Bottle Gourd boiled and cubed
• 1 large Tomato
• 1 tbsp- chopped Coriander leaves
• 2-3 flakes Garlic
• salt to taste
• 2 tbsp- oil

Method:

1. Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
2. Pressure cook till dal is done very soft. (Approx. 4 whistles)
3. Remove dal and beat with a whisk or churner till smooth.
4. Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.
5. Chop the remaining onion and tomato to medium or fine pieces.
6. Heat oil, add seeds , curry leaves and allow to splutter.
7. Add onion, pumpkin, tomato and stir fry for 2 minutes.
8. Add paste, and cook for further 2 minutes.
9. Add dal and bring to a boil on high.
10. Add enough water to get sambar consistency.
11. Check and adjust masalas as required.
12. Simmer for 12-15 minutes on low, till the aroma exudes.
13. Add chopped coriander before serving.
14. Serve steaming hot with hot idlis, coconut chutney and ghee.

Recipe courtesy of Premlata