• 1 cup toor dal
  • 3 drumsticks (soorjane ki fali / shevgyachya shenga) chopped into 2 inch long pieces
  • 50 g red pumpkin chopped with skin into 1 inch pieces
  • 1 raw banana chopped into 1 inch pieces
  • 1 potato peeled and chopped
  • 3 small onions chopped
  • 2 tomatoes chopped
  • 12 to 15 small pods of garlic, whole
  • 6 whole red chillies
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1 small bunch curry leaves (about 20 to 25 leaves)
  • 1 tsp asafoetida (hing)
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp thick tamarind paste
  • 2 tbsp jaggery (gul)
  • 1 tbsp rasam powder
  • salt to taste
  1. Pressure cook the toor dal with 1 cup of water
  2. Pressure cook drumsticks, pumpkin, potato and banana with 1/4th cup water and 1 tsp salt
  3. Mash the cooked toor dal, and add the boiled veggies to it. Add 2 to 3 cups of water and place it on heat to boil.
  4. Add the turmeric powder, red chilli powder, tamarind paste, rasam powder, jaggery, tomatoes and salt to it. Allow the sambhar to boil.
  5. Meanwhile heat the oil, and add the mustard seeds to it. Once they begin spluttering, add the garlic pods, and onion.
  6. As the onion goes soft and translucent, add the whole red chillies, curry leaves, and asafoetida.
  7. Pour the tempering into the boiling sambhar mixture and mix well.
  8. Boil for a further five to ten minutes.
  9. Serve hot with steamed rice, dosas, appams, or idlis.

Happy Cooking!!


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