We have seen many variations of Sambhar. And here is another one which is generally served in the restaurants with Idli. This method does not require the regular Sambhar Powder. The yellow pumpkin adds a great flavor and taste to this Sambhar. Try this at home and it will be just like the sambhar you have in authentic south indian restaurants 🙂
Tur Dal – ½ cup
Tomatoes – 2 (finely chopped)
Yellow Pumpkin – 150 Gms (chopped into small pieces)
Green Chillies – 2 (chopped)
Grated Ginger – 1 tsp
Turmeric Powder – ¼ tsp
Oil – 2 tbsp
Fenugreek Seeds – 20 to 35 granules
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Red Chillies (Broken) – 2
Curry Leaves – from 1 twig
Asafoetida – 1 pinch
Tamarind – small Goose Berry Size (soaked in 1 cup of water)
Red Chilli Powder – ¾ tsp
Coriander Seed Powder – ½ tsp
Turmeric Powder – one pinch
Jaggery – 1 tsp
Finely Chopped Coriander Leaves – 2 tbsp
Wash and clean the Tur Dal.
Take it a pressure cooker along with all the ingredients in column 1.
Add ½ cup of water.
Cook for 3 to 4 whistles or till the Dal is done.
When the steam goes off, open the cooker and mash the Dal with a ladle or spoon.
Heat the Oil in a pan. Add Fenugreek, Mustard and Cumin Seeds one by one. Allow them to crackle. Add the broken Red Chillies, Curry Leaves and Asafoetida. Stir for few seconds.
Extract the Tamarind Juice and add to the above.
Add the Red Chilli Powder, Coriander Seed Powder, Salt, Turmeric Powder and a cup of water. Allow everything to come to a boil. Simmer for 4 to 5 minutes in medium flame.
Add the mashed Dal. Mix well. If the Sambar is thick at this stage, add required water to make it thin or the required consistency.. When it comes to a boil again, simmer it for 5 to 6 minutes in medium flame.
Add Jaggery and chopped Coriander leaves. Simmer for 2 to 3 minutes more. Transfer to a serving bowl.
Serve with Idli, mini Idli and Dosa. Mini Idlis soaked in this Sambar tastes great.