Ingredients:
1 cup toor dal
1/4 cup chana dal
1/2 tsp. turmeric powder
1 tsp. oil
1/2 Ash Gourd peeled and cut into small pieces (Boodkumbalakaayi)
1-2 tsp. tamarind juice
2 tbsp. grated, coconut
1-1/2 tbsp. Sambar Powder
1 long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds
Method:
Cook toor dal, chana dal in a pressure cooker with water, turmeric, oil and keep aside.
Grind sambar powder, coconut and a little water to a fine paste.
Put ash gourd, water into a pan and bring to the boil for about 8-10 minutes until tender. (not too boiled)
Add salt, ground paste, tamarind, cooked dals and curry leaves. Bring it to the boil.
(If necessary add little water) Simmer for 10-15 minutes until the sambar thickens. Remove from the heat.
Heat the oil in a pan, add seasonings when it starts to split, stir into the sambar.
Serve hot with rice.
