Masoor Dal Sambar

Masoor Dal Sambar



Ingredients

 Masoor dal- ½ cup
 Garlic-1 clove(small)
 Green chilli-2
 Tomatoes-2(big)
 Pumpkin, Potato and carrots( cut into cubes)-1cup
 Drumsticks-1 ½(cut into 2 inch pieces)
 Shallots- ¼ cup(cut into halves keep two aside)
 Red chilli-1 (break it into 2 and remove the seeds)
 Curry leaves-1 sprig
 Mustard- ¼ tsp.
 Coriander powder-2tsp.
 Kashmiri chili powder-1tsp.
 Turmeric powder- ¼ tsp.
 Fenugreek powder-a pinch
 Asfoetida powder-2 pinch
 Cumin powder- ¼ tsp.
 Coriander leaves chopped- ¼ cup
 Oil -1 tsp. +1tsp.
 Salt to taste
 Water -2+1 cup


Method
 In a 5 litre pressure cooker, cook the dal along with the garlic and a pinch of turmeric powder and 2 cups of water for 5 minutes.(refer the note)  In a pan heat a tea spoon of oil in a very low flame and add coriander powder, chili powder, turmeric powder, fenugreek powder and a pinch of asfoetida powder and sauté till the raw smell is gone (around 3 minutes).
 Now add a cup of water to it and pour it into the cooked dal.
 Slit the green chilies, cut each of the tomatoes into 8 pieces and add it to the cooked dal.
 Add all the other vegetables, drumsticks and shallots and enough salt and cook for another 4 minutes.
 When the pressure is gone open the lid and add the cumin powder and a pinch of asfoetida powder and the chopped coriander leaves and stir and check the taste (refer Note).
 Transfer to a serving bowl.
 In a pan heat a teaspoon of oil and splutter the mustard seeds and add the finely cut remaining 2 shallots and red chili and curry leaves and sauté till the shallots turns light brown.
 Pour it on top of the sambar and enjoy it with plain rice, idli or dosa.

Note:-the time given for pressure cooking is after putting the weight when the steam comes out of the vent.

If you need the sambar to have more sour taste add a little tamarind pulp.