SAMBAR

(Red gram and Vegetable curry- Tamil style)

Serve – 8 people

INGREDIENTS :-

Vegetable oil-                                    :  1 & ½ tsp

Whole dry red chillies                        : 6 & 3 (kashmiri)

Bengal gram                                       : 1 tsp

Asafetida                                           : 1 cm piece

Coconut (grated)                               : ½ cup

Curry leaves                                       :  2 sprigs

Coriander seeds                                               :  ¼ cups

Cumin seeds                                      :  ½ tsp

Fenugreek seeds                               : ½ tsp

Water                                                :  5 & ½ cup

Red gram                                          : 1 cup

Turmeric powder                             : ½ tsp

Salt                                                   :  4 tsp

Tamarind                                           : 25 gms (soaked in 1 cup hot water)

Onion                                               : 1 medium ( cut into 6 pieces)

Drumsticks                                       : 2 (peeled & cut into 5 cms. Long pieces)

                                                                      METHODS :-                                                                       

(1) Heat oil in a pan  and roast together whole chillies, Bengal gram, asafetida, coconut, 1 sprig curry leaves, coriander, cumin and fenugreek seeds till coconut turns golden brown.

(2) Grind roasted ingredients into a paste, adding a little water (1/2 cup) from time to time.

(3)Pour 3 cups water into cooker. Add red gram, turmeric powder and salt, stir once.

(4)Close cooker. Bring to full pressure on high heat . reduce heat and cook for 5 minutes.

(5)Remove cooker from heat. Allow to cool naturally.

(6)Open cooker . Mash dal completely with back of a ladle to blend with liquid. Add ground paste, tamarind , onion, drumsticks, remaining curry leaves (1 sprig) and water (2 cups), stir once.

(7)Close cooker, bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water , open cooker.

(8)  For tempering, Heat oil in a pan , add mustard seeds. When Crackling, pour into sambar. Stir and serve hot.