Ingredients:
Red Gram Dal – 1/2 cup
Tamarind – a lime sized ball
Small Sambar Onion – 1/2 cup, skinned
Brinjal- 1 small, cut into 1/2 inch cubes
Drumstick – 1, cut into 2 inch pieces
Potato – 1 small, quartered
Capsicum – 1, cut into 1/2 inch cubes
Salt to taste
Turmeric Powder – 1/2 tsp
Coriander Leaves – small bunch, chopped fine for garnishing
Spice Paste:
Oil – 2 tsp
Fenugreek Seeds – 1/2 tsp
Dry Red Chillies – 6
Asafoetida Powder – 1/2 tsp
Cumin Seeds – 1 tsp
Coriander Seeds – 3 tblsp
Bengal Gram Dal – 1 1/2 tblsp
Fresh Coconut – 3 to 4 tblsp, grated
For Tempering:
Oil – 2 tblsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1/4 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few
Method:
1. Pressure cook the red gram dal. Set aside.
2. Soak the tamarind in 11/2 cups of water and extract the juice. Set aside.
3. To make the spice paste, fry in 2 tsp oil the fenugreek seeds, red chillies, asafoetida powder, cumin seeds, coriander seeds and bengal gram dal. Add the coconut and grind to a fine paste, adding a little water. Set aside.
4. Heat 2 tblsp oil and add all the ingredients for tempering. when the mustard seeds splutter, add the onions and fry for a minute. Add all the other vegetables, tamarind juice, salt and turmeric powder.
5. Cover and simmer for 10 minutes till the vegetables are done and the raw smell of the tamarind disappears.
6. Add the cooked dal and the spice paste and cook for another 5 minutes for the flavours to blend. If the sambar is too thick, add 1/4 cup water and bring to the boil.
7. Garnish with chopped coriander leaves.
8. Serve hot with rice.
