About the Recipe
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Ingredients
Toor dal (pigeon peas) – ½ cup
Water – 2 cups (for pressure cooking dal)
Tamarind – small lemon-sized ball (or 1 tbsp tamarind paste)
Mixed vegetables – 1 to 1.5 cups (e.g. drumsticks, carrots, brinjal, okra, pumpkin, tomatoes)
Turmeric powder – ½ tsp
Sambar powder – 1.5 to 2 tbsp
Rock Salt – to taste
Preparation
Cook dal with turmeric until soft, mash and keep aside.
Boil vegetables with tamarind water, salt, and sambar powder until soft.
Add dal to the vegetables, mix well, and simmer for 5–10 minutes.
Temper mustard seeds, red chillies, curry leaves, and hing in oil, then pour over the sambar.
Garnish with coriander leaves and serve hot.