Ingredients
1 cup Toor dal
1/4 tsp Asafoetida
2 cup Water
1 Bitter gourd, cut it 1/4 inch round size
7 Nos Shallots , cut it lengthwise
5 Nos- Garlic cloves.
1 no Green chili
1/4tsp Turmeric powder
1 tsp Red chili powder
2 tsp Sambar powder
2 tsp Tamarind juice thick
2 tsp Salt
2 cup Water
3 stks Coriander leaves
¼ tsp Mustard seeds
¼ tsp split urad dhal
pinch of fenugreek seeds
1 no Dry red chili
5 nos Curry leaves
1 tsp oil
Preparation
In a pressure cooker, add toor dhal + water + Asafoetida and wait for four whistles to come and check if the dhal is cooked.
Take a pan, add oil, and fry the bitter gourd until it is roasted a dark brown colour and crunchy.
Once the pressure releases from the cooker, add onion, garlic, tomato, turmeric, chilli powder ,sambar powder , tamarind water, and salt and cook for 5 minutes. Then add the fried bitter gourd and again cook for 3 minutes.
Finally, add the coriander leaves and the sambar is ready now.
For the seasoning, take a pan and add oil+mustard+fenugreek+dry chili+curry leaves ,fry for a few seconds , and pour it into the prepared sambar.