Ingredients:
Tuvar Dal – 3/4 cup
Tamarind – 1 medium lime-sized ball
Capsicum – 1, cut into 1/2 inch squares
White Radish – 1, sliced into thin discs
Drumstick – 1, cut into 3 inch pieces
Potato – 1, cut into 1/2 inch cubes
Turmeric Powder – 1/2 tsp
Salt as per taste
For the Spice Paste:
Oil – 3 tsp
Coriander Seeds – 1 tblsp
Dry Red Chillies – 5
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Asafoetida Powder – 1/2 tsp
Bengal Gram Dal – 2 tsp
Copra – 2 tblsp, grated
Rice – 1 tsp
For Tempering:
Sesame Seed Oil – 2 tsp
Mustard Seeds – 1 tsp
Method:
1. Heat 2 tsp oil in a deep frying pan.
2. Add red chillies, cumin seeds, fenugreek seeds, asafoetida powder and bengal gram dal.
3. Fry till fragrant and dal turns golden.
4. Remove and keep aside.
5. Add 1 tsp oil to pan and heat through.
6. Add copra and rice and fry for a minute.
7. Mix all ingredients together and grind to a fine powder.
8. Stir in 1/2 cup of water and set aside.
9. Wash dal and drain.
10. Place in a pressure cooker with 1 1/2 cups of water.
11. Cook under pressure for 5 minutes.
12. Soak tamarind in 1 1/2 cups of water for 10 minutes. Extract juice and discard pulp.
13. Combine the vegetables, turmeric, salt and tamarind pulp in the pan.
14. Bring to boil, lower heat and simmer uncovered for 10 minutes, till the vegetables are tender and raw aroma of tamarind disappears.
15. Mix in the spice paste and simmer for about 5 minutes.
16. Pour in the cooked dal and simmer uncovered for 5 minutes.
17. Heat oil for tempering in a small pan.
18. Add the tempering ingredients.
19. When mustard seeds starts spluttering, pour ino sambar.
20. Serve hot with plain rice.
