Ingredients:
1-1/2 cups toor dal
1/2 tsp. turmeric powder
1 tsp. oil
1/2 pumpkin, peeled and cut into
pieces
1-2 tsp. tamarind juice
1 tsp. jaggery
1 long spring curry leaves
Salt to taste
For Seasoning:
2 tsp. oil
1/2 tsp. mustard seeds |
For Masala:
1/2 cup grated, coconut
6-8 red chillies
1 tsp. rice
2 tsp. bengal gram
2 tsp. black gram
2 tsp. coriander seeds
2 cloves
1 stick cinnamon, broken into pieces
1 cardamom
1 tsp. oil |
Method:
Heat oil in a pan and fry the masala ingredients
(except the coconut) until lightly
browned.
Grind in the mixie with coconut and little water to a fine
paste.
Cook toor dal in a pressure cooker with water,
turmeric, oil and keep aside.
Put pumpkin, water into a panand bring to the boil for about 8-10 minutes
until tender. (not too cooked)
Add salt, ground paste, tamarind, jaggery,
cooked dal 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 or cold with rice.
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