Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice. This is the recipe I have often watched my grandmother make.
- 300 grams White Pumpkin
- 1 Medium Onion Chopped
- 2-3 Medium Green Chillies
- 2 Medium Tomatoes Chopped
- 1 tbsp Tamarind Paste
- 2 tbsp Sambhar Powder *
- 1/2 tsp Turmeric Powder
- 1 tsp Jaggery Can be adjusted according to your preference
- 1/4 cup Tur Dal Split red gram also called split pigeon peas.
- 1 handful Coriander Leaves for garnish
- 2 tbsp Oil
- 1/2 tsp Rai Mustard seeds
- 2 sprigs Curry Leaves
- 2 Medium Dry Red Chillies
- 3-4 cloves Garlic Crushed
- Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.
- In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water.When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
- Once the vegetables are cooked add Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.
- Add the cooked Tur Dal and 2 cups of water and bring to boil.Cover and simmer for 2 to 3 minutes. Keep aside.
- For the tempering, heat the oil is a small pan. And add Mustard seeds. When the mustard seeds crackle, add Curry Leaves and crushed Garlic and saute for a few seconds.
- Pour the tempering over the Sambhar and mix well.
- Serve hot with Rice, Medu Vada or Idli
- Check out the recipe to make Sambhar Powder.